Tart Dough - ATK

By norsegal8

Ingredients

• 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), plus additional for work surface
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes
• 3 - 6 tablespoons ice water

Details

Servings 1

Preparation

Step 1

In food processor, pulse flour and salt to combine, about three 1-second pulses. Scatter butter pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces about the size of small peas remain, ten to twelve 1-second pulses. Sprinkle 1 tablespoon water over mixture and process 1 second; repeat until dough begins to form small curds and holds together when pinched with fingers. Empty dough onto work surface; dough will be crumbly (if dough has large dry areas, sprinkle additional 2 teaspoons water over dry areas and incorporate by gently fluffing entire amount of dough with fingers). Using bench scraper, gather dough into rough mound about 12 inches long and 4 inches wide (mound should be perpendicular to edge of counter). Beginning from farthest end, use heel of a hand to smear about one sixth of dough against work surface away from you. Repeat until all dough has been worked. Using bench scraper, gather dough again and repeat. Dough should now be cohesive. Form dough into 4-inch disk, wrap in plastic, and refrigerate until cold and firm but malleable, about 1 hour.