Description
Note: Tart dough can be made up to a week in advance.
Ingredients
- 2½ (11.25 oz | 320g) cups all-purpose flour
- 2 T. sugar
- ½ tsp. table salt
- 16 T. (8 oz | 227g) unsalted butter
- ½ C. + 2 T. (4 oz | 114 g + 1 oz | 28g) ice water
Instructions
- In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, flatten to form a disk and wrap in plastic wrap (or divide into two equal pieces if making galettes). Chill until ready to use.
- Prep Time: 10 minutes