All-Butter Press-In Tart Dough
A crisp, cookielike crust that requires no rolling or chilling
Why This Recipe Works
This press-in method eliminates the stress of rolling out cold dough and the risk of overworking the gluten. By using a food processor, you create a remarkably crisp, cookielike crust that is ready for the oven in minutes.
Instructions
Pulse the flour, sugar, and salt in a food processor until combined.
Scatter the chilled butter pieces over the flour mixture and pulse until the texture resembles coarse cornmeal with a few pea-sized pieces of butter remaining.
Drizzle the ice water over the flour mixture and pulse until the dough begins to form small clumps—the mixture should look like wet sand and hold together when pinched.
Transfer the dough clumps to a 9-inch tart pan with a removable bottom and press them into an even layer over the bottom and up the sides—if the dough feels too soft to work with, chill it in the refrigerator for 10 minutes to firm up.
Use the flat bottom of a measuring cup to smooth the dough and ensure it is firmly packed into the fluted edges of the pan for a clean, professional finish.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Wrap tightly and refrigerate for up to 3 days. Freezes well for 2 months.
Can I make this ahead of time?
Dough can be made 2 days ahead. Wrap tightly and refrigerate.
What substitutions can I make?
- unsalted butter: Salted butter (omit the added salt)
