1. In a food processor, combine the 1 cup of flour, 1/4 tsp of sugar and pinch of salt.
2. Add the 6 tbsp of cubed butter and pulse until the mixture resembles coarse meal.
3. Add 2 1/2 tablespoons of the water and pulse just until the pastry comes together; add more water if necessary.

Making a 9 inch full-size Tart:

1. On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes
2. If left in the fridge for more then 2 hours, remove from the fridge about 15-20 minutes before you want to start rolling it out
3. On a lightly floured surface, roll the tart dough out into a 13 in circle and place it into the tart pan.
4. Use the knife edge on your 3-in-1 Multi-tool to easily cut off excess dough along the edges.
5. Use the edge stamp on your 3-in-1 Multi-tool to create a pretty defined scalloped edge on your tart.                 
6. If you are making a tart with a cold filling, follow step 8. If you are going to do a filling that will be baked with the crust, put the filling into the tart pan with dough and then bake following the instructions for the filling.                                                       
7. For a cold filling tart, once the dough is covering the bottom and the sides, you will dock the dough with the 3-in-1 multi-tool.
8. Bake the crust at 450F for 15-20 minutes. Checking often after 10 minutes to make sure it does not burn.
9. Once the crust is cooled, put your cold filling into the tart. This could be a custard, fruit, or even a chocolate mousse filling! Spread the filling with your off-set spatula.                                                                                                                                               
10. Glaze your fruit tarts with the silicone basting brush!                                                                           

Making Mini Tarts:

1. On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes
2. If left in the fridge for more then 2 hours, remove from the fridge about 15-20 minutes before you want to start rolling it out
3. On a lightly floured surface, roll the tart dough out to 1/4 in thickness
4. Cut out the size and shapes with the cookie cutters. The small cookie cutters are for mini-cupcake tin spaces and the large cookie cutters are for standard cupcake tin spaces.                                                                                           
5. Place the small shapes over the cupcake tin space and using the correct size tart tamper, slowly push the dough down into the space to create the perfect mini tart crust.
6. Bake at 450F for 7-10 minutes checking often to ensure they do not burn.
7. Once the crust is cooled, put your cold filling into the tart. This could be a custard, fruit, or even a chocolate mousse filling! Spread the filling with your off-set spatula.
8. Glaze your mini fruit tarts with the silicone basting brush!                                                                                                                                                                           

Make Ahead

The pastry can be refrigerated for up to 2 days or frozen for up to 1 month.