Best Flaky Tart Dough Recipes

Flaky Tart Dough image

Provided by Martha Stewart

Yield Makes enough for two 9- or 10-inch tart shells

Number Of Ingredients 4

1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

Steps:

In a small bowl, mix together salt and water. Keep very cold until ready to use.
Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

Flaky Tart Dough for Apricot Tart image

Provided by Martha Stewart

Yield Makes two 9-inch tart crusts

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
5 tablespoons cold solid vegetable shortening, cut into pieces
Ice water

Steps:

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times. Do not over process.
Transfer to a large bowl. Sprinkle with 1 tablespoon of the ice water. Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough. If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.