200 g flour
1 tsp salt
80 g butter, cold
125 ml water, cold
In a large bowl, whisk together the flour and salt.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Wrap it up as soon as the dough comes together, trying not to overwork the dough, as it can become tough.
Shape the dough into a disc, wrap with plastic, and let cool in the fridge for at least an hour.
This yields plenty for a 28 cm (11 inch) round springform or tart pan, or just enough for a 30 cm (12 inch) pan.
For sweet tarts you can add a tablespoon of sugar.