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Use this recipe to make our Summer Squash Lattice Tart.

Martha Stewart Living, March 2001

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Ingredients

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Directions

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  • Place the flour and salt in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until mixture resembles coarse meal, about 10 seconds.

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  • Add 5 tablespoons ice water in a slow steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

  • Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each piece of dough into a flattened rectangle, and wrap in the plastic; refrigerate the dough for at least 1 hour.

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