Flaky Pie Dough for Individual Tartes Tatin
Use this recipe when making our Individual Dried-Fruit Tartes Tatin.
Source: Martha Stewart Living, September 1998
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
Combine flour, salt, and sugar in bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add 1/4 to 1/2 cup ice water in a slow, steady stream through the feed tube until dough holds together, taking no longer than 30 seconds. Turn dough out onto a piece of plastic wrap. Press dough into a disk; wrap. Chill at least 1 hour.