Flaky Tart Pastry
- SERVINGS: MAKES ONE 13-INCH TART SHELL
This buttery pastry is easily doubled; shape the dough into 2 disks and freeze 1 of them for future use.
- 1 cup all-purpose flour
- 1/4 teaspoon sugar
- Large pinch of salt
- 6 tablespoons cold unsalted butter, cut into bits
- About 2 1/2 tablespoons ice water
- 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 AheadThe pastry can be refrigerated for up to 2 days or frozen for up to 1 month.