Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1½ teaspoon | Salt |
| ¾ cup | Cold unsalted butter; cut into bits |
| 6 tablespoons | Ice water; up to 7 |
In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead of time and chilled. Makes enough dough for a single-crust 12-inch tart.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Recipe by: Gourmet magazine
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998