Freeform Tart Dough

Name: Freeform Tart Dough
Yield: Makes enough for one 9-inch tart
Ingredients: 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces), plus additional for work surface; 1/2 teaspoon, table salt; 10 tablespoons, unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes; 3 - 6 tablespoons, ice water

10 comments

Appears in Cook's Illustrated July/August 2004

Desserts or Baked Goods

Reduced Sugar

Tarts

Cookbook Collection

Few things are better than a summer fruit pie, but that takes time and skill. We wanted an easy recipe with a short list of ingredients that would produce an extra-flaky crust.

SERVESMakes enough for one 9-inch tart

TIME25 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

We developed our free-form tart recipe as a quick alternative to pie. For the flakiest pastry, we turned to a French technique in pastry making called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter ...

This is a members' feature.