Assam Tart Dough
Makes 1 (9-inch) crust and lattice
  • 3 cups (375 grams) plain/all-purpose flour
  • 1 tablespoon (6 grams) Assam loose tea
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ⅓ cup (80 grams) ice water
  1. In the work bowl of a food processor, place flour, loose tea, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream until dough comes together. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Recipe by Bake from Scratch at