Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Unsalted butter - (1 stick)

  2. 1 cup 62g / 2 1/5oz Unbleached all-purpose flour

  3. 1 Salt

  4. 2 tablespoons 30ml Cold water - (to 3) - depending on weather

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the butter into small pieces and place in the freezer for 5 minutes. In the bowl of a food processor, combine the flour, salt, and butter. Process for 10 seconds, adding 2 tablespoons water in humid weather or 3 tablespoons in dry weather. Process for another 10 seconds until the mixture looks like corn meal. Dump the mixture on a table counter and bind a small amount a time with the heel of your hand using a sliding motion to incorporate the butter and flour smoothly. Gather the dough into a ball a flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter. Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, always making sure there is flour under the dough and on the rolling pin, otherwise the dough will stick to the pastry surface or to the rolling pin. Line a 10-inch tart pan with the dough. Trim the excess (keep it frozen until you have enough scraps to make another tart shell). Prick the bottom and refrigerate the unbaked tart shell for 2 hours or freeze it until ready to bake. Preheat the oven to 400 degrees. Line the tart shell with aluminum foil and fill it with dry beans. Place the tart shell in the middle of the oven and bake for 15 minutes. Remove the beans and foil. Bake 5 to 10 minutes to dry out the bottom without coloring. This recipe yields 10 ounces of dough, enough for one 10-inch tart shell plus trimmings.


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