1 cup (140 g) unbleached allpurpose flour

6 tbsp (85 g) cold butter, diced

1/2 tspsalt

3 tbsp (45 ml) milk

In a food processor, pulse the flour, butter and salt until the butter is the size of small peas. Pour in the milk and pulse again until the dough just begins to hold together, adding more milk if needed. Remove the dough from the food processor and shape into a square with your hands.

On a floured work surface, roll the dough into a 16x6inch (40x15 cm) rectangle. Line a 14x4inch (35x10 cm) rectangular tart pan with removable bottom with the dough and trim the edges. Place in the freezer for 15 minutes or the refrigerator for 30 minutes.

With the rack in the middle position, preheat the oven to 400°F (200°C).

Bake the cold crust for 15 minutes or until lightly browned.

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