Tart Crust

Yield:crust for a 11"/28cm tart with a lattice crust

400g all-purpose flour
60g sugar
1t salt
2T gram flour
240g margarine
80ml ice water
  1. Whisk the dry ingredients together, then rub the margarine in. Mix the water in, divide into 2 pieces, flatten the pieces into disks, wrap in plastic, and chill.
  2. To blind bake: roll the larger piece 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.