Name: Pastry for a One-Crust Tart
Yield: Makes enough dough for a 10 1/2 inch tart pan
Ingredients: 1 1/2 cups all-purpose flour; Large pinch sea salt; 8 tablespoons unsalted butter, chilled and cut in small pieces; 5 to 6 tablespoons chilled water

This recipe originally accompanied Madame Quiche's Quiche Au Fromage .

This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

Recipe notes

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