- Total Time:
- Yield: Makes enough for one 10-inch tart
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold unsalted butter, cut into cubes
- 3 to 4 tablespoons ice water
Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.