Recipe adapted from Quiche Me Quick by Mary Ann Click
3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
9 tablespoons unsalted butter
1/3 cup plus 2 1/2 tablespoons ice-cold water
• In the work bowl of a food processor, pulse together the flour,
sugar, and salt. 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
• Turn dough out onto a sheet of plastic wrap. Shape into a large
disk, wrap tightly in plastic wrap, and refrigerate for at least 1
• Preheat oven to 350°.
• Roll the chilled dough out to ⅛-inch thickness. Cut out 12
(6-inch) rounds, and press into 12 (4-inch) fluted tartlet pans.
Pierce the bottoms of the dough with a fork. Place tartlet pans
on a baking sheet, and bake until pale brown, 8 to 10 minutes.
• Bake in upper half of oven for 25 to 30 minutes.
(Pictured as the foundation for Quiche aux Fruits de Mer)