Use for Strawberry-Rhubarb Crostata or any rustic fruit tart.
Ingredients
- ½ lb. (2 sticks) cold unsalted butter, chilled
- 2 cups unbleached flour
- ¼ cup sugar
- ½ teaspoon kosher salt
- ¼ cup ice water
Directions
- Cut butter into ½ inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather the dry ingredients.
- Place flour, sugar and salt in the bowl of the food processor fitted with the steel blade. Pulse a few times to combine.
- Add the butter, tossing quickly with your fingers to coat each cube with flour, taking care not to touch the blade. This prevents the butter cubes from adhering together and helps them to break apart and combine more evenly with the flour.
- Pulse 15 times, or until the butter particles are the size of small peas.
- With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds stopping the machine before the dough becomes a solid mass.
- Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk.
- Cover the dough completely with aluminum foil and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen up to two weeks.
Makes enough dough for two 9-inch shells (18 to 20 ounces of dough)
Source: Saltbox Kitchen, Concord, MA
