Food Processor Tart Dough


1 cup (2 sticks) cold, unsalted butter, cut into 1/2-inch cubes
2 cups all-purpose flour
3/4 teaspoon salt
1 large egg beaten with 1?4 cup ice-cold water


Chill butter in the freezer for 15 minutes.

Put flour and salt into a food processor and pulse four or five times to mix. Scatter chilled butter on top. Pulse eight to ten times more, in 1-second-long bursts, to break butter into very small pieces. Using the feed tube, add egg mixture in an 8- to 10-second-long stream, while pulsing. Continue to pulse until dough forms large, clumpy crumbs.

Turn dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a ½-inch-thick disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours before rolling.


Makes enough pastry for 1 large tart, a 9-inch double-crust

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tough on food processor

Broke my cutting blade on my food processor about 8 seconds into adding the egg and had to finish by hand.