Easy and versatile this pâte brisée (French shortcrust) dough comes together in a food processor and is a perfect base for both savory and sweet tarts.
Preparation Time
20 mins
Total Time
20 mins
Calories
179 Calories
Recipe Instructions
Step 1
Place flour, sugar, and salt in the bowl of a food processor; pulse 3 or 4 until mixed. Add butter; pulse until crumbly.
Step 2
Pour ice water in a slow stream through the feed tube with the processor running on low speed until dough holds together when pinched, making sure not to add too much water.
Step 3
Divide dough into 2 even pieces; form into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes (or until ready to use).
Step 4
When ready to use, roll dough disc out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper until reaches desired thickness.
Step 5
Butter one (or two if using both dough discs) 9-inch tart pan(s). Roll crust onto the rolling pin; unroll over the prepared pan. Gently push dough into the pan, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to recipe instructions. Repeat with remaining dough disc (if using both).
