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Flaky Tart Dough

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This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
The Martha Stewart Show, September Summer 2007
  • Yield Makes enough for two 9- or 10-inch tart shells
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Ingredients

  • 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

Directions

  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.

Recipe Reviews

  • 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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