Tart Crust

Yield:crust for a 10"/26cm tart

200g all-purpose flour
30g sugar
1/2t salt
1T gram flour
120g margarine
40ml ice water
  1. Whisk the dry ingredients together, then rub the margarine in. Mix the water in, flatten the dough into a disk, wrap in plastic, and chill.
  2. To blind bake: roll out to fit tart pan, line pan with dough, cover with tin foil and pie wights, and bake at 375F for 17 minutes. Take foil off, bake for 3 more minutes longer, or till golden. Cool.