Tart Crust

Preparation

1. Step 1

   With sharp knife, cut butter into small pieces. Combine with flour and salt in food processor and process with steel blade until butter is cut into tiny flecks and mixture is mealy.

2. Step 2

   With food processor running, add 3 tablespoons of wine. Test dough by squeezing a little with finger tips. It should hold together and be moist. If dry and crumbly, add more wine.

3. Step 3

   Turn dough onto a board and compress into a ball. Flatten slightly to make a round, flat patty. Put in bowl, cover with towel or wax paper and chill at least an hour.

4. Step 4

   Roll out dough on a lightly floured board and fit into 11-inch false-bottom tart tin. Trim off excess dough and prick bottom all over with a fork. If possible chill shell at least 30 minutes. This gives a lighter crust with less shrinkage. Shell can be made ahead and refrigerated two days before using or frozen for future use.