Prepare the crust first. This can be done even a few days in advance. Cube the butter into small pieces, place into the freezer and chill for 20 to 30 minutes until ice cold. Place the butter into a food processor, along with the flour and salt. Pulse the butter and flour together for a few minutes until the mixture resembles fine crumbs.

With the food processor running, add the cold water and mix until a dough ball forms, about 30 seconds. Remove the dough onto a sheet of plastic wrap. Shape the dough into a disk and wrap well with the plastic. Refrigerate for at least one hour before shaping.

Once dough is chilled, preheat the oven to 375F and prepare a 9-inch tart tin. Lightly flour the work surface and rolling pin with flour. Roll the chilled dough into a circle, leaving about 1 to 1 1/2-inches of dough around the edge of the tart tin. Roll the dough onto the rolling pin, then unroll over the tart tin. Gently press the dough into the bottom and sides of the pan, making sure the dough is even all over. Pierce the dough with a fork. If desired, shape the dough scraps into leaves to add to the top of the tart.