Rating: 5 stars
6075 Ratings
  • 5 star values: 6075
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,075 Ratings

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

Peggy Smith
March 1998

Gallery

Recipe Summary test

Yield:
MAKES ONE 13-INCH TART SHELL
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

    Advertisement

Make Ahead

The pastry can be refrigerated for up to 2 days or frozen for up to 1 month.

Advertisement