Tart Crust Recipe
"This recipe for the buttery dough, known in French as pâte brisée, comes via the pastry chef Natasha Pickowicz It makes enough for two 10-inch tarts; divide the dough into two equal-size balls, flatten into discs, wrap well in plastic wrap and keep in the freezer to defrost whenever you need it It can be used for sweet or savory recipes, like this potato-and-radicchio tart...."
INGREDIENTS
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3 cups/425 grams all-purpose flour
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1 tablespoon/20 grams white sugar
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1 teaspoon/4 grams kosher salt
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1 cup/226 grams unsalted butter, cut into 1/2-inch cubes and chilled
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1/2 cup plus 2 tablespoons (130 grams) ice water
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