Pastry Dough for Pies and Tarts
Yield: One 9 or 10-inch tart
Use this dough in our recipe for Rhubarb Tart Parisienne with Honeyed Strawberries.
Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball.
Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
Try this recipe for a Wheat-free Pie Crust.
Recipe by, PCC Chef