Easy Tart Crust
- 2 cups all-purpose flour
- 1 teaspoon coarse kosher salt
- 3/4 cup chilled unsalted butter - (1 1/2 sticks) cut 1/2" cubes
- 3 tablespoons ice water or more if needed
- 2 tablespoons chilled whipping cream
Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
This recipe yields 1 crostata crust or enough dough for raisin tartlets.