• In the work bowl of a food processor, combine the flour, sugar,
and salt. Pulse to combine. Add the butter to the flour mixture.
Pulse until mixture is crumbly, approximately 20 seconds. Gradually
add the water in a slow, steady stream until mixture forms a
dough. Turn the dough out onto a sheet of plastic wrap. Shape the
dough into a large disk, wrap tightly in plastic wrap, and refrigerate
for at least 1 hour.
• On a lightly floured surface, roll the dough to 1/8-inch thickness.
Using a 4-inch square cutter, cut 12 squares. Press dough into
3-inch-square tartlet pans. Prick the bottoms of the tartlet shells
with a fork.
• Bake until golden brown, 8 to 10 minutes.
(Pictured as a base for White Silk Tartlets with Fresh Berries)