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Butter Pastry For Tarts

Makes 2 (8-inch) tart shells

• 1 1/2 cups flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
• 1 egg
• 2 tablespoons cold water

 

 

Place flour, sugar and salt in a 3-quart mixing bowl or in work bowl of food processor. Cut butter into flour, using a pastry blender or 2 knives, or a series of quick pulses if using food processor. Beat together egg and the water. When flour mixture resembles coarse crumbs, add egg-water mixture; mix or pulse just until dough begins to hold together.

Wrap well in plastic film and refrigerate for 1 hour. Remove dough from refrigerator and press evenly into tart pan.

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