Classic Pastry for Rimless Tart

• 1 cup unbleached, all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 stick (4 ounces) unsalted butter, chilled and cut into cubes
• 3 tablespoons ice water

1. Place the flour and salt in the bowl of a food processor and process to blend.
2. Add the butter and process until well-blended, about 10 seconds.
3. With the machine running, add the water and process just until the mixture resembles fine curds of cheese and almost begins to form a ball, about 10 seconds more.
4. Transfer to a clean work surface, and with the palm of your hand, smear the dough bit by bit across the work surface until the dough is thoroughly incorporated.
5. Divide the dough into two even portions.
6. Form each into a flattened round.
7. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 48 hours.
8. Roll each portion of dough into a 9-inch circle.
9. Place on a baking sheet and refrigerate until ready to use.

unbleached, salt, unsalted butter, water

Taken from www.foodandwine.com/recipes/aspen-2002-classic-pastry-for-rimless-tart (may not work)