Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pulse the flour, salt and cold butter in a food processor until the butter is distributed in small pieces. Add the measured cold water and pulse briefly, stopping as soon as the mixture holds when pressed together.
- Gather gently into a disc without prolonged kneading. Wrap and refrigerate for at least 1 hour. Keep refrigerated and use within 2 days, or freeze promptly for later use.
- Let the dough soften just enough to roll. Roll about 1/8 inch thick on a lightly floured surface or between parchment. Line the chosen tart pan without stretching the dough, trim and chill again until firm, about 30 minutes.
- Follow your filling recipe for baking. If an empty shell needs a partial bake, heat the oven to 375°F, set the pan on a baking sheet, line the chilled shell with parchment and fill with pie weights. Start checking around 20 minutes and continue until the sides are set and the lining lifts cleanly.
- Remove the weights carefully. For a fully baked shell, continue until the base looks dry and golden, checking after another 5–15 minutes as needed for the pan and thickness. Cool before adding a no-bake filling.
Notes
This is an unsweetened dough component, not a complete tart.
The control represents one small dough batch; shell size and thickness determine how much is needed.
Do not taste raw dough.
