Pastry for a One-Crust Tart
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough dough for a 10 1/2 inch tart pan
- 1 1/2 cups all-purpose flour
- large pinch sea salt
- Carbohydrate 24 g(8%)
- Cholesterol 41 mg(14%)
- Fat 16 g(24%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 10 g(49%)
- Sodium 28 mg(1%)
- Calories 250
Preparation Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.
Preparation Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.
