Flaky Tart Dough
By Recipe developed for Sur La Table’s Cooking Classes
Flaky Tart Dough
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 1 (9-or 10-inch) tart crust
- 1¼ cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 stick (4 ounces) cold unsalted butter, cut into ½ inch cubes
- 3 to 4 tablespoons ice water
This recipe produces a simple, lightly sweetened tart shell that can be used with all types of dessert fillings. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6-inches wide, cover in plastic wrap and refrigerate for 30 minutes before using.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6-inches wide, cover in plastic wrap and refrigerate for 30 minutes before using.