No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crostata Dough

  • yield: Makes enough for one 8-by-11-inch lattice-topped tart

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon coarse salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water

Directions

  1. Step 1

    Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

  2. Step 2

    Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

Source
Martha Stewart Living, November 2008