Yields
two 9-inch tart shells
1 1/2 cups all-purpose flour,
preferably unbleached (scooped and leveled)
1/2 cup plain bleached cake flour
1 teaspoon salt
6 ounces (1 1/2 sticks) chilled unsalted butter,
quartered lengthwise and diced
1/4 cup (2 ounces) chilled vegetable shortening
1/2 cup ice water, plus droplets more, if needed
Have all the ingredients
measured out and ready to use.
Put the flour, salt, and diced
butter in a food processor and pulse 5 to 6 times to
roughly break up the butter. Add the
shortening, turn on the machine, and immediately
pour in the 1/2 cup of ice water, then pulse 2 to 3
more times. Remove the cover and feel the dough. It
should look like a bunch of small lumps, and will
just hold together in a mass when you press a
handful together. It’s very important not to overmix
the dough. It should not mass on the blade of the
machine. If it is too dry, pulse in droplets of
water. From this point on, work rapidly to keep the
dough cold and manageable.
Turn the dough out onto your
work surface and press it into a rough mass. Use the heel of your hand (not the
palm) to rapidly push egg-sized clumps of dough out
in front of you in a 6-inch smear.
Form the dough into cake
shape. It should be fairly smooth and pliable. Wrap
it in plastic, slide it into a plastic bag, and
refrigerate. Freshly made dough should chill 2 hours
at least, allowing the flour particles to absorb the
liquid, as well as to firm the butter and relax the
gluten.
