INGREDIENTS:
6 oz flour
3 oz butter
1/2 tsp salt
Water
DIRECTIONS:
Cut butter pieces the size of a small nut (into the flour)
Place butter, flour, and salt into food processor. Add a touch of water and pulse. Repeat until dough comes together.
Take out of food processor and combine dough (do NOT over work)
Wrap dough and put into refrigerator for at least 20 minutes (or overnight)
Roll out and place in tart shell.
Blind bake at 350 degrees until lightly browned.