Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
- Yield: Makes enough for 1 blueberry tart or 2 dozen fruit tartlets
Source: Martha Stewart Living, April 2000
- 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
Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.