Tart Pastry


  • 2 cups all-purpose flour plus additional as needed
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ pound unsalted butter, cut in pieces
  • ¼ cup cold water
  • flour for dusting


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.

Place the pastry on a lightly floured table. If the dough is cold and hard, beat it gently with a rolling pin to soften it. Shape it into a flattened circle. Dust the top with flour, turn over, dust again and roll out the dough into a 9- or 10-inch round to make a tart shell.