Recipes Flaky Tart Pastry 5.0 (6,075) 2 Reviews 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 By Peggy Smith Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 13-inch tart shell Ingredients 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 Directions 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. Rate it Print