Rating: 3.5 stars
76 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 3

This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.

The Martha Stewart Show, Episode 2168

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Recipe Summary test

Yield:
Makes enough for two 9- or 10-inch tart shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together salt and water. Keep very cold until ready to use.

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  • Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.

  • On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

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Reviews (4)

76 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 3
Rating: Unrated
01/04/2016
Great crust. Very easy to prepare.
Rating: Unrated
04/15/2014
This recipe is so easy and so wonderfully good! I just baked five rustic tortes for a baby shower brunch, using both frozen Puff Pastry dough and my own dough made with this recipe. My homemade was by far the best. Just be sure to let the dough drape over the edge of your pan when baking. If you trim it, it will slide down the inside of the pan. I had to throw one away. If you have any gaps after baking, you can patch with unbaked dough before filling the baked shell, and it will come out great!
Rating: Unrated
02/12/2013
love love loved ur recipe. tried it n though it was a bit hard to handle when i took it outta the fridge but it came out really nicely in the quiche.
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Rating: 5 stars
08/15/2012
I love it! it doesn't stick and it's easy to handle.