Basic Fruit Tart Dough (Basic Dough)

In a food processor, combine flour, salt, and baking powder, and pulse until well mixed

Add butter and shortening and pulse until the mixture resembles coarse crumbs

Pulse in the water and continue pulsing for 8-12 times, until the dough starts to form

Place the dough on a surface and, with your hands, shape it into a ball

Mash the dough using a rolling pin, creating a disk about 18 cm (7 inches) in diameter

Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight

Remove the dough from the refrigerator, place it on a floured surface, and roll it out to a thickness of about 35 cm (14 inches) in diameter

If the dough starts to stick to the work surface, dust with additional flour

Line the desired tart pan with the dough, pressing it into the corners and edges

Make a few holes in the bottom of the dough and let it chill for at least 30 minutes

Note: This dough is suitable for a refrigerator-safe tart pan with a diameter of 21 cm (8 inches) or a removable-bottom tart pan with a diameter of 29 cm (11 inches)

If you prefer to prepare the dough ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days or in the freezer for up to two months

Thaw overnight before using

Preheat the oven to 200°C (400°F)

Lining the tart shell with aluminum foil and filling with kidney beans

Bake for 20 minutes, or until the edges are lightly golden

Remove the foil and kidney beans

Continue baking for an additional 12-15 minutes, or until the dough is golden brown

Reserve.