This is an all-round great tart dough. It’s my adaptation of a dough I learned from Thomas Haas when he was the executive pastry chef at Daniel. The pastry’s not too sweet, so it’s versatile. You can use it for everything from berry tarts to quiche. Put the flour in the refrigerator for about 30 minutes before you start making this pastry. Chilled flour will make the flakiest dough.
I find that you get the best texture from this pastry when you use a food processor. But you could make it the old-fashioned way, cutting in the butter by hand with two knives.
Recipe information
Yield
makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts
Ingredients
Preparation
Step 1
Put the flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and process until you have some pea-sized lumps left.
Step 2
Beat the egg and water together lightly and add to the processor. Process only until the dough comes together.
Step 3
Turn out onto a lightly floured work surface and divide in half. Form each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling.
Step 4
This dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
