rich tart pastry
Rich Tart Pastry
A slightly sweetened pastry to use with fresh fruit pies, this version of classic French pastry can be used in the Pie Baker without the usual pre-baking of the pastry shell.
1 ½ cups unbleached all-purpose flour
1 tbsp. sugar
½ cup plus 2 tbsp. softened butter
4-6 tbsp. ice water
Stir together flour and sugar; cut in butter until pieces are the size of small peas. Gradually add the water while tossing dough with a fork until mixture clears the side of the bowl. Gently press together to form a ball. Refrigerate, wrapped in plastic wrap, for at least ½ hour.