Tart Pastry

Preparation info
  • Yield: One

    9- to 10 inch

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About


  • 2 cups all-purpose flour plus additional as needed
  • ¼ cup sugar
  • ½


Combine 2 cups flour, sugar, and salt in a bowl. Mix the butter quickly into the flour by hand or with the paddle attachment of a mixer until the butter is in small crumbly pieces. Add the water and blend together, gathering the mass into a ball. Wrap in plastic wrap and refrigerate until needed.