While I love puff pastry, I don't want to spend three days preparing it, or spend money on expensive store-bought doughs!
After some quick research, I found a recipe for a rough puff pastry that required a food processor. Since I am really ghetto, I don't have a food processor either, so I prepared the puff pastry by hand in a day.
There's a term that my chef instructor (Chef Patrice!) taught us for preparing a tender short crust pastry. Sablé, a method of gently kneading cold butter and flour together to form a thin layers of butter and flour. While I still "turned" the puff pastry a number of times, I believe the sabléing lended some tenderness to the pastry.
Here's a short video on the method (sorry for the graininess - I know *nothing* about video shooting / editing):
1 c unsalted butter
1 2/3 c all purpose flour
3/4 t salt
1/4 c ice-cold water, more if needed
Dice butter and place in freezer for 15 minutes.
Sift together flour and salt into a large bowl. Add about half of the butter cubes to the flour mixture and sable until all butter has been kneaded. Chill if necessary (if it is a hot day, or you feel that the butter has softened too much!). Add remaining cold butter cubes and sable again. Do not work the butter in too much - you want a shaggy appearance.
Mix in ice water with a spoon or spatula. Gather the rough dough together and place onto parchment paper. Place another layer of parchment paper on to and flatten with your hands. Chill the dough for fifteen to thirty minutes at this point if you are working on a warm day.
Fold the dough into thirds and roll out. Turn the dough 90 degrees and fold into thirds again. Repeat the turning process two more times, then chill until firm, fifteen to thirty minutes.
The dough may be used in your recipes, or stored, wrapped, in the freezer for up to two months.
I'll post the recipe for the mushroom tart later - here's a side view of the puff pastry. Not too bad for handmade!