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Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.

Martha Stewart Living, November 2008

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Yield:
Makes enough for one 11-inch lattice-Topped tart
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Ingredients

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Directions

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

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  • 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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