• 250g strong bread flour
• 250g butter, unsalted, cold and in 2cm cubes
• 1tsp table salt
• Ice water, as needed

1. Whisk the salt into the flour, add the butter and make sure each piece is coated.
2. Add in ice water little by little until a soft dough is formed. Rest in the fridge for 15 minutes.
3. Roll out the chilled dough into a 2cm thick rectangle. Fold inwards in thirds, rotate 90 degrees and repeat. Chill in fridge for 15 minutes.
4. Repeat 2 more times.
5. Use as necessary in recipes.

Notes:

• Pastry must be kept cold at all times to maintain layers.
• Tarte fine (pictured) is a good use. Brush parchment with butter, sprinkle caster sugar over then the pastry, docked. Layer with thin slices of apple, egg wash exposed pastry and bake for 15-20 minutes. Glaze with apricot jam, serve room temperature.