This recipe calls for a 9-inch tart shell, but you can make them in lots of different sizes. In the photo, I used a four- and- a- half-inch tartlet shell (the pan comes with four tarts and is made by Chicago Metallic). Or you can go mini. When making smaller tarts, you’ll need double the dough.
Place flour mixture in the bowl of a food processor fitted with a steel blade, and add butter.
Slowly start adding the cold water until dough begins to come together.
Remove from the bowl onto well-floured surface. Form into a ball, wrap in plastic and chill for 30 minutes.
Roll out the dough into an 11-inch circle and place in a nine-inch tart pan with removable sides; cut off excess. (Don’t stretch the dough when placing it in the pan or it will shrink during baking).
Grease a piece of aluminum foil with butter and place in tart, butter side down.
Bake an additional 15–20 minutes, until lightly browned. Set aside and allow to cool.
Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected].