Dutch Pear Tarts

Mix Salt (1 tsp) into All-Purpose Flour (3 1/2 cups), then add Unsalted Butter (2 cups) and Water (1 cup) in with knives, forks, or a pastry blender. Mix just until the dough sticks together; it’s okay if there are still some butter lumps!

On a clean, floured surface, roll the dough out into a large rectangle. Fold the dough into thirds, then repeat, rolling and folding and rolling to create micro layers in the dough. Do this about 5 times, then fold it, wrap it in plastic wrap, and allow it to rest in the fridge for about an hour.