Sweet Butter Pastry Crust

Prep time:
Total time:
Serves: Makes enough dough for one 10-inch free-form tart


  • 1 ½ cups (225 grams) all-purpose flour
  • ¼ cup (50 grams) granulated natural cane sugar
  • Few pinches of sea salt
  • 1 stick very cold butter, cut into 8 pieces
  • 3 tablespoons ice cold water


  1. Add the flour, sugar, and salt to the bowl of a food processor. Pulse to combine.
  2. Add the butter, and pulse a few more times until it resembles a sandy-looking mixture.
  3. Add the water. Pulse 20 to 30 seconds until it forms a rough ball of dough.
  4. Transfer to the dough to a sheet of waxed paper. Wrap loosely, and chill for 10 minutes before rolling out. May be refrigerated for up to 2 days.