Pastry for a French Tart
Published January 12, 1982
- Total Time
- 15 minutes, plus refrigeration time
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Ingredients
1 ½ cups flour
10 tablespoons butter
2 teaspoons sugar
3 to 4 tablespoons ice water
Nutritional analysis per serving
152 grams carbs; 305 milligrams cholesterol; 1733 calories; 33 grams monosaturated fat; 5 grams polyunsaturated fat; 72 grams saturated fat; 117 grams fat; 5 grams fiber; 22 milligrams sodium; 21 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
This is much more easily done in a food processor than by hand, but either method is acceptable. If the processor is used, put the flour into the container of the processor. Cut in the butter and add the sugar.
- Step 2
Start processing while adding the water a little at a time. Add only enough water so that the dough can be held together and shaped into a ball.
- Step 3
Or put the flour into a mixing bowl. Cut the butter into small pieces on top and sprinkle with sugar. Using a pastry cutter, cut the butter into the flour. Remove the pastry cutter. Using the hands, start working the mixture while adding the water a teaspoon or so at a time. Add only enough water while working the dough until the dough can be gathered into a ball. Shape the dough into a ball.
- Step 4
Flatten the dough into a round patty about one and a half inches thick. Wrap closely in foil or wax paper. Refrigerate for 30 minutes.
Private Notes