At a glance
You're making a classic French tart dough from scratch — the trickiest part is keeping the butter cold while rubbing it into flour to get those perfect coarse crumbs. After chilling for an hour, you'll roll out the dough, blind-bake it in a tin with weights for about 15 minutes, and then it's ready for your favorite quiche filling, whether that's ham and cheddar, salmon and eggs, or something else entirely.
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Coarse crumbs
Put the flour, sugar, salt, and butter into a large bowl. Work quickly so the butter stays as cold as possible. In just a few moments, rub the ingredients together into something like coarse breadcrumbs. The dough won't be fully combined yet.
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Smooth dough
Add the ice water, but for now use only about half of the amount you've prepared. Work the mixture into a smooth dough that holds together nicely without being sticky. Shape it into a ball, wrap it in plastic film, and chill in the freezer for about an hour.
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Roll it out
After an hour, take the dough out and roll it out on a floured surface. Get your tart tin ready — either a springform cake tin or a shallow ceramic dish will work, whichever you prefer. Aim for a diameter of about 24–26 cm.
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