In a large bowl whisk together flour and salt and with a pastry blender or
fingertips blend in butter until mixture resembles coarse meal. Add ice
water, 1 tablespoon at a time, tossing with a fork to incorporate, until
mixture begins to form a dough. On a work surface smear dough in 3 or 4
forward motions with heel of hand to slightly develop gluten in flour and
make dough easier to work with. Form dough into a ball and flatten to form
a disk.Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be
made 1 week ahead of time and chilled. Makes enough dough for a
single-crust 12-inch tart.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Recipe by: Gourmet magazine
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
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