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Ingredients
- 1 cup all-purpose flour
- 1 stick (4 ounces) unsalted butter, cut into small pieces
- 1 tablespoon sugar
- Pinch of salt
- 2 to 3 tablespoons cold water
Method
- In a food processor, combine the flour, butter, sugar and salt and process for 10 seconds.
- Add 2 tablespoons of the water and pulse just until the mixture resembles coarse cornmeal.
- Pinch the dough; it should hold together.
- If not, add up to 1 more tablespoon of water.
- Transfer the dough to a work surface and, using the heel of your hand and working a little of the dough at a time, knead lightly and quickly to blend the butter and flour.
- Gather the dough into a ball and flatten slightly.
- Wrap in waxed paper and refrigerate just long enough to firm up the butter, about 15 minutes.
- Roll out the dough to a 13-inch circle.
- Line a fluted 11-inch tart pan with a removable bottom with the dough, without stretching.
- Trim the edges and prick the bottom.
- Wrap well with plastic wrap and freeze until needed.
