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Tart pastry

Makes enough for one 9 1/2-inch tart

1 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) butter, cut into chunks
3 tablespoons ice water
Extra flour (for sprinkling)
1. Have on hand a 9 1/2-inch French tart pan with a removable base.

2. In a food processor, pulse the flour, salt, and sugar. Scatter the butter over the flour. Pulse the mixture just until it resembles crumbs.

3. Sprinkle the ice water over the mixture. Pulse until you can pinch the mixture between your fingers and it holds together. It should not come together to form a ball.

4. Turn the mixture out onto a lightly floured counter. Knead five or six time s until the dough comes together. Shape into a disk, wrap in foil, and refrigerate for 30 minutes.

5. Set the oven at 400 degrees.

6. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the tart pan, gently lifting and fitting it into place. Trim the excess pastry off the top of the pan. Prick the surface all over with a fork and refrigerate for 10 minutes.

7. Fill the dough with foil and dried beans for baking. Bake the pastry for 12 minutes or until it is beginning to brown at the edges and the bottom has set. Remove the foil and beans. Turn the oven down to 375 degrees and continue baking for 10 minutes or until the tart is lightly cooked all over. Cool on a rack. Diana Burrell

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