Excerpts

Master Savory Pastry Makes two 9-inch tart crusts 2 1/2 cups White Lily all-purpose flour 2 teaspoons sea salt or kosher salt 2 sticks (1 cup) AA grade unsalted butter, cold and cut into 1/4-inch cubes 3 tablespoons ice-cold water, or just enough to hold the pastry together Master Sweet Pastry Makes two 9-inch tart crusts 2 1/4 cups White Lily all-purpose flour1/4 cup sugar Generous pinch sea salt or kosher salt 2 sticks (1 cup) AA grade unsalted butter, cold and cut into 1/4-inch cubes About 3 tablespoons ice-cold water, or just enough to hold the pastry together First, combine the dry ingredients by pulsing 10-12 times in the processor or blending with your pastry blender. The next and very important step is incorporating the butter. Do this with love and use your eyes. Think of this step as "wrapping" the butter with tiny packages of flour that will help the pastry rise as it bakes. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In the processor, this should take between 40 and 50 quick, successive pulses. With a pastry blender, it takes about the same number of times cutting the butter into the flour. Don't be afraid to look, but don't touch, at least not excessively: hot hands are pastry's worst enemy. Excerpted from Tart Love: Sassy, Savory, and Sweet by Holly Herrick All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.