Active time: 10 min Start to finish: 1 1/4 hr
Recipe information
Yield
Makes enough dough for a single-crust 13- by 4-inch rectangular or 8 1/2-inch round tart
Ingredients
Special equipment:
Preparation
Step 1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter and shortening lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Step 2
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
Step 3
Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
