French Tart Pastry

French Tart Pastry
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 88.

This is very easy to make. It is also a very smooth and beautiful dough.

In the book, there are directions for 3 different ways to make it: in a food processor, in an electric mixer and by hand. I did it in my food processor.

1 3/4 unsifted all-purpose flour (stir to aerate before measuring)
2 TBS. granulated sugar
1/4 tsp. salt
4 oz. (1 stick) unsalted butter, cold and firm, cut into small pieces
1 cold egg
1 TBS. ice water

Fit the bowl with a metal blade. Put the flour, sugar, salt and butter in the bowl.

Pulse on and off for about 10 seconds until the mixture resembles coarse meal.

Place the egg and water in a small bowl and beat to mix.

Pour the egg and water mixture into the food tube slowly, processing about 20 seconds, until the mixture barely holds together.

Turn the mixture out on an un-floured surface. Using a small amount of flour, knead briefly, just a few seconds, until the dough is smooth and holds together. Form it into a ball. The dough can be used immediately or, if the room is warm or the dough has been handled too much, refrigerate for only an hour or less. It is now ready to use!