Tart Dough

  • Yield: Makes Enough for 1 Dozen Tartlets

Source: Martha Stewart Living, October 2006

Ingredients

  • 3 3/4 cups all-purpose flour
  • 4 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
  • 2 large egg yolks, lightly beaten
  • 1 to 4 tablespoons ice water

Directions

  1. Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.

  2. With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.

  3. Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).

Reviews

Be the first to comment!