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Easy Olive Oil Tart Crust

Notes: 

Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.

8.8 ounces of flour is about 2 cups, but really, measuring flour by weight is the only way to ensure accuracy. Consider buying a digital kitchen scale: it will prove an invaluable tool, and the simplest models are not super expensive.

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Ingredients: 

* 250 grams (8.8 ounces) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat
* 1 teaspoon fine sea salt
* 1 teaspoon dried herbs (I use rosemary or thyme)
* 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking)
* 120 ml (1/2 cup) cold water


 

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