Basic Tart Crust / Pastry Dough

My sister, Helen, and I once took a tart making class at Le Cordon Bleu cooking school. It was a while back but it was where I learned to make this basic pastry dough. I’m probably biased, but I think this is one of the best pastry doughs ever! The recipe is so easy and very versatile. It makes a great crust for tarts — crisp, tasty, and one that doesn’t turn soggy an hour after being filled. If you’re making a dessert tart and want a sweeter crust, you could add 2 tablespoons of sugar to the dough recipe.

BASIC PASTRY DOUGH

• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 lb. cold unsalted butter, cut into 1/2-inch pieces
• 5-8 tbsp. ice cold water

1. Combine flour, salt and butter until mixture resembles cornmeal.
2. Add cold water and toss with a fork until dough comes together when squeezed in your hand.
3. Sandwich dough between two pieces of parchment paper.
4. With a rolling pin, roll out dough to size you need.
5. Chill until firm, about 30 minutes.

NOTE:  Dough can be shaped into a disk, wrapped in saran wrap and frozen for up to two weeks.

TO PRE-BAKE TART CRUST:

1. Preheat oven to 375º F.
2. Place rolled dough into tart pan with removable bottom, taking care not to stretch dough out.
3. Trim off excess dough by running a rolling pin across the top of the tart pan.
   
4. Line dough with waxed paper or tin foil.
5. Fill with pie weights, bean or rice.
6. Bake about 5-8 minutes or until golden brown.

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