Tart Crust

Directions

1. 1
   With sharp knife, cut butter into small pieces.
2. 2
   Combine with flour and salt in food processor and process with steel blade until butter is cut into tiny flecks and mixture is mealy.
3. 3
   With food processor running, add 3 tablespoons of wine.
4. 4
   Test dough by squeezing a little with finger tips.
5. 5
   It should hold together and be moist.
6. 6
   If dry and crumbly, add more wine.
7. 7
   Turn dough onto a board and compress into a ball.
8. 8
   Flatten slightly to make a round, flat patty.
9. 9
   Put in bowl, cover with towel or wax paper and chill at least an hour.
10. 10
    Roll out dough on a lightly floured board and fit into 11-inch false-bottom tart tin.
11. 11
    Trim off excess dough and prick bottom all over with a fork.
12. 12
    If possible chill shell at least 30 minutes.
13. 13
    This gives a lighter crust with less shrinkage.
14. 14
    Shell can be made ahead and refrigerated two days before using or frozen for future use.