3/4 cup (180 ml) unbleached flour

1 pinch salt

3 tablespoons (45 ml) sugar

1/3 cup (75 ml) unsalted butter, very cold, cut into pieces

1 tablespoon (15 ml) ice water, approximately

1 tablespoon (15 ml) white vinegar

In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again, a few seconds at a time, adding a little water, if necessary, until the dough begins to form a ball. Remove the dough from the processor. Form a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes. Roll out the dough and line a 23-cm (9-inch) tart pan with a removable bottom. Refrigerate again for 30 minutes.

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

Prick the dough with a fork over its entire surface. Cover with aluminum foil and fill with dried peas. Bake for 20 minutes. Remove the peas and foil. Continue baking for about 20 minutes or until the crust is golden brown. Let cool.

In Recipes-list.com we have selected the most viewed recipes from category - Pies . Enjoy the best recipes specially selected for you! Raspberry and Mascarpone Tart is the right choice that will satisfy all your claims.