Based on a recipe from The Best of France by Evie Righter. The only difference is that we skip 2 tbsp of vegetable shortening.
Makes one 12-inch tart.
Put the flours and salt in a large bowl and stir. Cut the butter into thin slices and add. Use your fingers to mix in the butter, breaking it up to form a coarse meal. Add most of the water and stir by lifting from the bottom with your fingers. Add more water if necessary to form a soft dough. Don't worry about making the dough stick together at this point.
Take a small handful of dough and smear it across a lightly floured board with the heal of you hand. Roll up the smeared dough and set aside. Repeat with the rest of the dough.
Form the rolls of dough into a disk, but don't work the dough more than necessary. Wrap the disk in Saran Wrap and refrigerate for at least half an hour before rolling it out. This lets the dough rest.
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