Tart Dough


cup butter at room temperature (use chilled butter for food processor
cup sugar
large eggs
1 3/4
cups all-purpose flour



To make the dough in a tabletop mixer, fit the mixer with the flat beater.  In the bowl of the mixer, beat the butter on medium speed until smooth.  Add the sugar and beat until incorporated.  Add the eggs, one at a time, waiting until the first one is incorporated before adding the second.  Add the flour all at once and mix slowly just until incorporated.


To make the dough in a food processor, combine the flour and sugar in the bowl fitted with the metal blade.  Pulse several times to blend the ingredients.  Cut the butter into 1/2-inch cubes and toss in the flour mixture to coat well.  Pulse several times, or until the mixture resembles cornmeal.  Add the eggs and pulse just until they are incorporated and the mixture has begun to hold together.


Transfer the dough to a lightly floured surface and divide it in half.  Shape each half into a round, flat disc, handling them as little as possible.  Cover the discs in plastic wrap and refrigerate for at least 2 hours.  The dough keeps in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.


Roll out, approximately 5 minutes after removing from refrigerator. 


Makes 2 9-inch crusts or about 12 3-inch tartlet shells.