Buttery Pastry

1. 1

   In a food processor, combine the flour, butter, sugar and a pinch of salt.

2. 2

   Pulse until the mixture resembles coarse meal and transfer to a bowl.

3. 3

   Add 2 tablespoons of the cold water and toss gently with a fork; add up to 1 more tablespoon of water if the dough seems dry.

4. 4

   Gather the dough into a ball and flatten slightly.

5. 5

   Wrap in wax paper and refrigerate for at least 1 hour.

6. 6

   On a lightly floured surface, roll out the dough to a 12-inch round.

7. 7

   Fit the dough into a 10 1/2 -inch fluted tart pan with a removable bottom.

8. 8

   Trim the edge and prick the bottom.

9. 9

   Freeze the shell for at least 30 minutes before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.