Recipe information
Yield
Makes 1 crostata crust or enough dough for raisin tartlets
Ingredients
2
cups all purpose flour
1
teaspoon coarse kosher salt
3
/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3
tablespoons (or more) ice water
2
tablespoons chilled whipping cream
Need to make a substitution?
Preparation
Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.