Savory Tart Dough
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- 6 to 7 Tbs. ice water
Turn the dough out onto a lightly floured surface, divide into 2 balls and shape each into a 5-inch disk. Cover separately with plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Using a small knife, trim the uneven edges. Transfer each round to a parchment-lined baking sheet and refrigerate for at least 30 minutes. Use as directed in your tart recipe. Makes enough dough for two 10-inch tarts.