Instructions: Combine flour, salt, and butter in a food processor. Process until the mixture resembles coarse meal, about 8 seconds. Add ice water in a steady stream through feed tube with the machine running, just until dough holds together.

Turn out half of the dough onto a large piece of plastic wrap. Press the dough into a disk with your hands, and wrap in plastic; repeat with second half. Chill in the refrigerator for 1 hour.

Heat oven to 375 degrees.

On a lightly floured surface, roll out a disk to a 1/8-inch thickness. Press pastry into bottom and sides of a 9-inch fluted tart pan (with a removable bottom). Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights.

Bake for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil, and continue to bake until pastry turns golden brown, 10 to 12 minutes. Place pan on a wire rack, and let cool completely before filling.

Makes 2 nine-inch tart shells.

Yield: 2 tart shells

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