Tart Dough

1 c all purpose flour
1 tsp coarse kosher salt
3/4 c chilled unsalted butter, cut into 1/2-inch cubes
3 Tbsp ice water
2 tsp chilled whipping cream

Blend flour and salt in processor.  Add butter; using on/off turns, cut in until mixture resembles coarse meal.  Add 3 T ice water and cream.  Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.  Gather dough into ball; flatten into disk.  Wrap in plastic; chill 1 hour.  (Can be made 2 days ahead.  Keep chilled.  Soften slightly at room temperature before rolling out.)


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