PASTRY FOR A ONE-CRUST TART

Pastry for a One-Crust Tart image

Provided by Susan Herrmann Loomis

Yield Makes enough dough for a 10 1/2 inch tart pan

Number Of Ingredients 4

1 1/2 cups all-purpose flour
Large pinch sea salt
8 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water

Steps:

Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.