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Use this recipe when making our Berry Tartlets.

Martha Stewart Living, June 2000

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Yield:
Makes two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds. Add butter; pulse until mixture resembles coarse meal. With motor running, slowly pour in 1/4 to 1/2 cup ice water; process until dough starts coming together.

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  • Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.

Cook's Notes

Use only enough water for the dough to come together when pressed between your fingers.

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