Name: Press-In Tart Dough
Total time: PLACEHOLDER
Ingredients: 1¼ cups (6¼ ounces/177 grams) all-purpose flour; 1 tablespoon sugar; ½ teaspoon table salt; 8 tablespoons unsalted butter , cut into ½-inch cubes and chilled; 2–4 tablespoons (1–2 ounces) ice water

Why This Recipe Works

Tart dough bakes up with a firmer, crisper texture than pie dough, because it contains less moisture. Without that little bit of extra moisture, though, it's harder to roll out. So this press-in dough skips the rolling; after mixing it until it just comes together, you'll sprinkle it in clumps into a tart pan and gently press it into an even layer. Using the food processor cuts the butter into the dough quickly and evenly and prevents warm hands from melting the butter.

Before You Begin

If the dough becomes too soft while you're working with it, let it firm up in the refrigerator for a few minutes. It is important to use ice water in the dough to prevent it from overheating in the food processor.

Instructions

Spray 9-inch tart pan with removable bottom with vegetable oil spray. Pulse flour, sugar, and salt in food processor until combined, about 4 pulses. Scatter butter over top and pulse until mixture resembles coarse sand, about 15 pulses. Add 2 tablespoons ice water and continue to process until clumps of dough just begin to form and no powdery bits remain, about 5 seconds. If dough doesn't clump, add 1 tablespoon ice water and pulse to incorporate, about 4 pulses. If necessary, repeat with remaining 1 tablespoon ice water. (Dough can be refrigerated for up to 2 days or frozen for up to 1 month; let chilled/frozen dough sit on counter until very soft before using.)

Press two-thirds of dough into bottom of prepared pan. Press remaining one-third of dough into fluted sides of pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas using your fingertips. Place pan on plate and freeze dough until firm, about 30 minutes. (Dough-lined tart can be frozen for up to 1 month.) Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

Place frozen tart shell on rimmed baking sheet. Gently press piece of greased aluminum foil against dough and over edges of tart pan. Fill tart pan with pie weights and bake until top edge of dough just starts to color and surface of dough no longer looks wet, about 30 minutes.

Remove sheet from oven and carefully remove foil and weights. Return sheet to oven and continue to bake until tart shell is golden brown, 5 to 10 minutes. Set sheet with tart shell on wire rack and let cool completely, about 1 hour. (Fully baked shell can sit at room temperature for up to 2 days.)