In a food processor, combine the flour, baking powder and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the processor and shape into a disc.
On a lightly floured surface, roll the dough out into a 1/8-inch (3 mm) thick rectangle. Line a 13 x 4-inch (33 x 10 cm) tart pan with a removable bottom. Remove any excess dough. Refrigerate for 30 minutes.
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