Instructions: Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.

This recipe yields enough dough for one 10- to 12-inch tart or four individual tartlets.

Comments: This pastry dough is flaky due to the incorporation of butter in small pieces. As the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough.

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