1 1/4 cups all-purpose
flour
1/4 teaspoon salt
7 1/2 tablespoons chilled unsalted butter, cut into pieces
2 1/2 tablespoons ice water
In a bowl, combine the flour and salt.
Using a pastry blender or the tips of your fingers, cut the butter
into the flour mixture until mixture resembles coarse cornmeal.
Using a fork, stir in the ice water just until dough comes together
nicely. Form pastry into a ball and chill for 1 hour.
Roll pastry out on a lightly floured work
surface into a circle slightly larger than the tart pan, place
in pan and press onto bottom and edge of pan, then firmly roll
the rolling pin across the top of the tart pan to trim away the
excess pastry. (Or a quick and easy method is to simply omit
chilling the dough first and firmly press dough evenly against
the bottom and side of an ungreased tart pan with your fingertips).
Fill and bake the pastry according to
directions of the recipe you are using, or if a pre-baked pastry
is required, bake at 400*F (205*C) for 10 to 12 minutes or until
golden brown. (You can help prevent the pastry from becoming
too puffy and bubbling by cutting out a circle of parchment or
waxed paper and placing it on the tart pastry, then filling it
with pastry weights, beans or rice. Remove the paper and weights
a few minutes before the end of baking time to allow the pastry
to brown. This procedure is called blind-baking).
Makes enough pastry for one (10-inch) round
tart or 6 individual tart shells.
