2 cups all-purpose or whole wheat flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water
Combine the flour and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 1 hour before use.
Makes one large tart or about 10 tartlets