Flaky Tart Dough

Name: Flaky Tart Dough
Yield: Makes enough for two 9- or 10-inch tart shells
Ingredients: 1 teaspoon salt; 2/3 cup ice water; 3 cups plus 2 tablespoons all-purpose flour, plus more for work surface; 1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

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

Source: The Martha Stewart Show, Episode 2168

Makes enough for two 9- or 10-inch tart shells

Yield

Ingredients

1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

Directions

1. In a small bowl, mix together salt and water. Keep very cold until ready to use.
2. 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.
3. 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.

Similar Recipes

Reviews

How would you rate this recipe?

Persephone113

13 DEC, 2007

I loved this tart dough, it was very easy to work with. I wasn't at home and even mixed it by hand and it still came out well.
Reply
- ourpact2008
  
  10 APR, 2018
  
  I [filtered] HATE THIS RECIPE IT SHOULD GO TO [filtered] HELL!
MS10997557

4 JAN, 2016

Great crust. Very easy to prepare.
Reply
ycknits

15 APR, 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!
Reply
Nida Riazi

12 FEB, 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.
Reply
natasha29

15 AUG, 2012

I love it! it doesn't stick and it's easy to handle.
Reply

I'm in the mood for:

See Recipes