Autumn Tarts

(Page 6 of 6)

September/October 1988
 
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Put the dry ingredients in the processor bowl, cut the butter into small pieces, and add it. Process for eight to 10 seconds, or just until mixture resembles coarse meal. Next, with the machine running, add the yolk and then the ice water, a few drops at a time, just until the dough holds together without being sticky or wet; don't process more than 30 seconds. Check the dough. If it's too crumbly, add a few drops of water; if it's too wet, add a teaspoon of flour. Place dough on sheet of plastic wrap or foil, flatten into a disk, wrap, refrigerate 30 minutes, and make a note that great-aunts are smarter than they used to be.

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PHOTOGRAPHS BY CLAYTON CRANBERRY TART RECIPE FROM MARTHA STEWART'S PIES & TARTS, RECIPIES COPYRIGHT © 1985 BY MARTHA STEWART, INC. REPRINTED BY PERMISSION OF CLARKSON POTTER, INC.

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