In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead of time and chilled. Makes enough dough for a single-crust 12-inch tart. MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Recipe by: Gourmet magazine Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (1370g)|
|Recipe Makes: 1|
|Calories from Fat: 7488 (91%)|
|Amt Per Serving||% DV|
|Total Fat 832g||1109 %|
|Saturated Fat 525.7g||2628 %|
|Monounsaturated Fat 215.2g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 2198.2mg||676 %|
|Sodium 3295mg||114 %|
|Potassium 668.7mg||18 %|
|Total Carbohydrate 192g||56 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 182.9g|
|Protein 34.4g||49 %|
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Calories per serving: 8239
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