Preparation

1. Sift flour 2-3 times.
2. Cut the butter into thin slices.
3. Put all ingredients in the refrigerator to chill.

Directions

1. Cut together butter and flour.
   Put the butter and flour in a large bowl; toss a bit to coat the butter slices with flour, then cut together using a pastry cutter until the chunks of butter are pea-sized.
2. Mix using sablage method.
   Scoop up some of the mixture in one hand and rub your other hand across it; the dough should crumble into a parmesan cheese-like texture. Continue until all the dough is evenly-textured; rub any larger chunks of butter between your fingertips to break them up.
3. Mix in salt and water.
   Make a well in the middle of the dough, and put the salt in it. Pour all but 1 tablespoon of the ice water into the well. Mix using a cutting motion with a dough scraper or the sharp edge of a spatula; don’t stir. If the dough is too dry, add the remaining tablespoon of water and mix in with the same cutting motion.
4. Let dough rest.
   Gather the dough into the center of the bowl with the scraper. Cut it in half, put one half on top of the other half, and press down with your fist until it forms a solid chunk again. Repeat 1-2 more times, but don’t overmix. Wrap tightly in plastic wrap, and let rest in the refrigerator for at least an hour, overnight if you can.
5. Divide dough.
   Cut the dough in half, and if you won’t be using all of it wrap half tightly in plastic wrap and freeze; thaw in the refrigerator when you’re ready to use it.
6. Roll dough.
   Dust a rolling surface with flour and put the dough on it. Pound it to about half the thickness with a rolling pin, dust the top with flour, then roll out until somewhat larger than the tart pan you’ll be using (about 3mm thick). If the dough is too stiff to roll, let it warm slightly.
7. Lay dough in pan.
   To keep the sheet from tearing when you transfer it to the pan roll it gently onto the rolling pin, then unroll it onto the pan.
8. Press dough into pan.
   Gently press the dough into the corners of the pan with your fingertips, being careful not to tear it.
9. Cut away excess and even.
   Roll the pin across the top of the pan to cut away any excess hanging over the edge. Use a fingertip to press the dough into the scalloped edge of the tart pan. If any places on the bottom are thicker or thinner than others use your thumbs to even them out. Use some of the dough you cut away to fill any holes or tears. Since it will shrink slightly when baked, press a small amount (2-3mm or 1/16") out above the edge of the pan.
10. Cover and let rest.
    Cover the dough tightly with a piece of the plastic wrap, then let rest in the refrigerator for at least an hour.
11. Prick with fork.
    Thoroughly prick the dough on the bottom of the pan with a fork; you want to poke holes all the way through the dough.
12. Bake.
    

    When baking a filled tart, the goal is to blind bake it until it’s 80% done, then add the filling and bake the remaining 20%:

    1. Lay a piece of foil over the dough, then add some pie weights, rolling the foil down over the outside edge a little to keep it from burning.
    2. Bake at 220°C (450°F) for 15 minutes.
    3. Remove the weights and foil, then reduce to 200°C (400°F) and bake for another 5-15 minutes, until pale golden.
    4. Brush with egg and bake for 1-2 more minutes; this keeps the filling from making the tart soggy.
    5. Put the pan on a cake rack to let the tart cool before filling it, then bake according to the recipe.

    If you’re going to be filling the tart after it’s fully baked:

    1. Lay a piece of foil over the dough, then add some pie weights, rolling the foil down over the outside edge a little to keep it from burning.
    2. Bake at 220°C (450°F) for 15 minutes.
    3. Remove the weights and foil, then reduce to 200°C (400°F) and bake for another 15-20 minutes, until golden brown.
    4. Brush with egg and bake for 1-2 more minutes; this keeps the filling from making the tart soggy.
    5. Put the pan on a cake rack to let the tart cool before filling it.