In a food processor, pulse the flour and the butter until the butter is the size of small peas. Add the milk and pulse until a ball begins to form. Remove the dough from the processor and shape into a square with your hands.
On a floured work surface, roll out the dough into a 16 x 6-inch (40 x 15 cm) rectangle. Line in a 14 x 4-inch (35 x 10 cm) rectangular tart pan. Place in the freezer for 15 minutes or refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 400°F (200°C).
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