This week's Last week's Tuesdays with Dorie selection, Parisian Apple Tartlets, calls called for puff pastry dough, apples, brown sugar, and butter. The sensible thing to do, when confronted with such an easy recipe (no mixing, grating, whisking, double boilering, or anything like that) would be to rejoice, pour a cup of coffee, and go catch up on your blog reading. I, however, do not always do the sensible thing, and so I decided to make my own puff pastry dough instead of using the frozen Pepperidge Farm dough (which I do have in my freezer, you know, for those puff pastry emergencies.)
I figured "Hey! It would make for a great step-by-step blog post!" Plus, I don't know, I LIKE making things from scratch. Best of all, I had everything I needed. Flour, butter, salt, water, lemon juice.