Rustic Apple Tart - Instructions Continued
Dough will begin to clump. Add more ice water, 1 tablespoon at a time. After each
addition, pulse 2 times, remove lid and pinch dough. If dough holds together, it's
ready. If it doesn't, add another tablespoon of water, pulse and test again until
dough holds together.
3. Remove dough and place on a floured board. Gather dough into one mound, kneading
gently. Do not over work the dough. Shape dough into a disk and wrap in plastic wrap.
Refrigerate for 1 to 2 hours. Do ahead: dough will keep for 3 or 4 days in the
refrigerator or up to 2 months in the freezer.
4. Preheat the oven to 400 degrees F.
5. Remove dough from refrigerator and let sit at room temperature for 5 minutes to
soften slightly. Place dough on a pastry board lightly dusted with flour. Roll into a