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Flaky Tart Dough

This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.

  • Yield: Makes enough for two 9- or 10-inch tart shells
Flaky Tart Dough

Source: The Martha Stewart Show, September Summer 2007


  • 1 teaspoon salt
  • 2/3 cup ice water
  • 3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
  • 1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces


  1. In a small bowl, mix together salt and water. Keep very cold until ready to use.

  2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.

  3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

Reviews (5)

  • CharleneB 4 Jan, 2016

    Great crust. Very easy to prepare.

  • ycknits 15 Apr, 2014

    This recipe is so easy and so wonderfully good! I just baked five rustic tortes for a baby shower brunch, using both frozen Puff Pastry dough and my own dough made with this recipe. My homemade was by far the best. Just be sure to let the dough drape over the edge of your pan when baking. If you trim it, it will slide down the inside of the pan. I had to throw one away. If you have any gaps after baking, you can patch with unbaked dough before filling the baked shell, and it will come out great!

  • nida baig 12 Feb, 2013

    love love loved ur recipe. tried it n though it was a bit hard to handle when i took it outta the fridge but it came out really nicely in the quiche.

  • natashahagopian 15 Aug, 2012

    I love it! it doesn't stick and it's easy to handle.

  • Persephone113 13 Dec, 2007

    I loved this tart dough, it was very easy to work with. I wasn't at home and even mixed it by hand and it still came out well.

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