1 1/4 cup all-purpose flour
8 tablespoons (2 sticks) unsalted butter or margarine, softened and cut into small pieces
1 pinch of salt
3 tablespoons cold water
1 1/4 cup all-purpose flour
8 tablespoons (2 sticks) unsalted butter or margarine, softened and cut into small pieces
1 pinch of salt
3 tablespoons cold water
In a bowl, combine the flour and butter or margarine
Add the cold water and mix until all the liquid has been absorbed by the dough
Form a ball
Gently knead for about 2-3 minutes to distribute the fat evenly throughout the dough
Form a ball again, lightly dust with flour, wrap in plastic wrap and refrigerate for 1 hour
Open the dough and fit into an ungreased tart pan with removable bottom, 22-25 cm (9-10 inches) in diameter
Pierce the bottom with a fork
Cover with parchment paper, fill with raw rice or beans and bake in a moderate oven (180°C) for about 15 minutes as instructed by the recipe
Remove the paper and fill with your desired filling
Serve open-faced.
