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Halve this recipe to make the base for our Date and Pine Nut Bars.

Martha Stewart Living, December/January 1998

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Yield:
Makes 2 tart shells
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Ingredients

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Directions

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  • In the bowl of a food processor, combine flour, salt, and sugar. Add the butter, and pulse until the mixture resembles small peas, 8 to 10 seconds.

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  • With the machine running, add 1/4 cup ice water through the feed tube until the dough just starts to come together when you press it with your fingers. If necessary, add up to 2 more tablespoons ice water.

  • Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be frozen up to 1 month.

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