Ingredients

• Ingredients
  1. 2 cups all-purpose flour
  2. 2 teaspoons kosher salt
  3. 2 teaspoons baking powder
  4. 2 sticks (1/2 pound) unsalted butter, cut into tablespoons
  5. 1 cup crème fraîche

Directions

1. In a food processor, combine the flour, salt and baking powder; pulse to blend. Add the butter and pulse until it is in 1/2-inch chunks. Add the crème fraîche and pulse just until evenly moistened.
2. Transfer the soft crumbly mixture to a sheet of plastic wrap and press the crumbs together. Pat the pastry into 2 disks. Wrap and refrigerate until chilled.

Make Ahead

The pastry can be refrigerated 1 day or frozen for up to 1 month.

Serve With

Ricotta and Prosecco Poached Pear Crostatas