Tart Pastry

Preparation info

  • Difficulty


  • Makes


    9- to 10- Inch Round Tart Shell Thick

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About


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


Combine the 2 cups of flour with the 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 pieces, the size of corn kernels. Add the water and blend together, gathering the mass into a ball. Wrap the dough in plastic wrap and refrigerate (or freeze) 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 14- or 15-inch round to make a tart shell. Wrap and refrigerate.

The shell can be double wrapped (in non-smelling plastic and then foil) and frozen for up to a month.