Use this recipe to make our Mushroom-and-Bacon Tart.
Source: Martha Stewart Living, September 2009
Yield Makes enough for 1 tart
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.