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Crostata Dough

Crostata Dough

Martha Stewart Living, November 2008 http://www.marthastewart.com/336406/crostata-dough
3.18182
Rated
63.6364100(11)11
  • 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. 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. 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).

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