Egg Custard and Nutmeg Tart

Instructions

1. 1

   In a food processor, combine the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.

2. 2

   With one rack in the middle position and another rack in the lowest position, preheat the oven to 425°F (220°C).

3. 3

   On a floured work surface, roll out the crust until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie dish with the crust. Remove any excess dough and crimp the edges.