My F&W
quick save (...)

Flaky Tart Pastry

  • SERVINGS: MAKES ONE 13-INCH TART SHELL
  • FAST
  • MAKE-AHEAD

This buttery pastry is easily doubled; shape the dough into 2 disks and freeze 1 of them for future use.

Plus: More Dessert Recipes and Tips

  1. 1 cup all-purpose flour
  2. 1/4 teaspoon sugar
  3. Large pinch of salt
  4. 6 tablespoons cold unsalted butter, cut into bits
  5. About 2 1/2 tablespoons ice water
  1. In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 2 1/2 tablespoons of the water and pulse just until the pastry comes together; add more water if necessary. On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes
Make Ahead The pastry can be refrigerated for up to 2 days or frozen for up to 1 month.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.