Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
- Yield: Makes enough for one 8-by-11-inch lattice-topped tart
Source: Martha Stewart Living, November 2008
- 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
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.
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).