Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Combine flour, salt, and sugar in bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add 1/4 to 1/2 cup ice water in a slow, steady stream through the feed tube until dough holds together, taking no longer than 30 seconds. Turn dough out onto a piece of plastic wrap. Press dough into a disk; wrap. Chill at least 1 hour.
Omit the sugar for savory tarts.