Butter-Rich Flaky Tart Dough

1. Chill Butter

Spread the butter cubes on a plate and place them in the freezer for 15 minutes. This step ensures the butter is very cold but still workable, which helps create that irresistible flaky texture in your tart dough.

2. Combine Ingredients (Mixer Method)

For the mixer method, combine the flour, salt, and chilled butter in a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles coarse crumbs, with some larger chunks of butter still visible. Gradually add the ice water and continue mixing until the dough starts to come together but is still shaggy. The dough should barely hold together with visible butter chunks, which is crucial for the flakiness.

3. Combine Ingredients (Hand Method)

If you're making the dough by hand, toss the flour, salt, and butter in a wide bowl. Use a dough scraper or knife to cut the butter into the flour, then pinch and press the pieces of butter with your fingers. Gradually add the ice water while tossing the mixture with a fork. Test the dough by squeezing a small pinch; it should hold together without any loose flour. If it doesn't, add a tiny bit more water.

4. Shape and Fold Dough

Once your dough has come together, turn it onto a floured counter. Shape it into a rough mound, then press, smear, and fold the dough using the heel of your hand and a dough scraper. Repeat this process for about five to six rounds until the dough is smooth but not sticky.

5. Chill Dough

If the dough feels soft, wrap it in plastic wrap and chill it in the refrigerator for 20 to 40 minutes. This resting time allows the gluten to relax and the butter to firm up, making the dough easier to roll out. You can also freeze the dough for up to three months. If you do, just remember to thaw it overnight in the refrigerator before using it.