Use this to make our American Flag Tart.

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Recipe Summary

Yield:
Makes enough for two 4-by-14-inch tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days).

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Cook's Notes

Freeze up to 1 month.

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