LA PATE TENDRE D’ON RUE TATIN
1 ½ cups (205 g) unbleached all-purpose flour
¼ teaspoon sea salt
12 tablespoons (180 g) unsalted butter, chilled and cut into 12 pieces
5 to 6 tablespoons ice water
- Place the flour and the salt in a food processor and process once to mix. Add the butter and process until the mixture resembles coarse meal. Add the 5 tablespoons ice water and pulse just until the pastry begins to hold together. If the pastry seem dry and dusty, add the remaining 1 tablespoon water.
- Transfer the pastry from the food processor to your work surface and form it into a flat round. Let it rest on a work surface, covered with a bowl, for at least 30 minutes. The pastry can sit several hours at room temperature, as long as the room isn’t warmer than 68 degrees. The pastry is ready to use as desired.
Pastry for one double-crust 10-1/2 inch (26.25cm) tart