Baking / Cooking / Dessert / Food / Uncategorized

Sweet Butter Pastry Crust

Sweet Butter Pastry Crust

Credit: Homemade with Love by Jennifer Perillo

Makes one 12-inch tart


1 ½ cups unbleached all-purpose flour

¾ teaspoon fine sea salt

¼ cup granulated natural cane sugar

1 ½ sticks cold unsalted butter, cut into 12 pieces

3 tablespoons ice cold water


Add the flour, salt, and sugar to a deep bowl and whisk to combine. Scatter the butter pieces over the flour mixture and use a pastry blender,two butter knives, or your finger to cut in the butter (this can also be done in a food processor). Sprinkle the cold water over the crumbly dough and stir with a fork until the dough forms a rough ball. Wrap in plastic and let the dough rest in the refrigerator for 20 to 30 minutes until just firm enough to roll out.

**Use for Peach Raspberry Tart

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