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Flaky Tart Dough

Serves: Makes 1 (9-or 10-inch) tart crust

Ingredients:

  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½ inch cubes
  • 3 to 4 tablespoons ice water


Procedures:

This recipe produces a simple, lightly sweetened tart shell that can be used with all types of dessert fillings. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month.

Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.


Recipe developed for Sur La Table’s Cooking Classes

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A must-have for anyone who is passionate about baking, these tin-plated steel tart pans have removable bottoms for easy release. Various sizes available. Made in France. More About Gobel Tinned Steel Tart Pans »


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Cut butter or margarine quickly and efficiently into dry ingredients such as flour and sugar with sturdy stainless-steel blades. Quality construction makes this a must for the pastry baker. Non-slip handle has a soft grip that absorbs pressure and cushions ... More About OXO Pastry Blender »

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