Make sure all of your ingredients are cold before making the dough. Add the salt to the flour and grate in the butter. Coat the butter with the flour by lightly tossing. Add the water, a bit at a time to form the dough. Lightly bring the dough together. Wrap and let rest in the refrigerator for approximately 45 minutes.
Roll the dough out to 1/4" -inch thickness. Transfer to a 9" -inch tart pan. Shape and place into the freezer for 20-30 minutes (or chill in the fridge for about an hour) until firm.
- 10 tbsp cold, unsalted butter
- 5 tbsp ice cold water
- 1 2/3 cups all-purpose flour
- 1 pinch table salt