In a food processor or with a pastry cutter, mix the flour, butter, sugar and salt until resembling cornmeal. Add the water gradually while mixing to get the right consistency. You may need less or more than on the recipe depending upon the humidity in the kitchen.
Preheat oven to 375 degrees Fahrenheit
Roll in a ball and flatten into a disk. Wrap in plastic wrap and chill for 30 minutes.
Roll out into four small circles for tartlettes or one large tart using flour and sugar to prevent from sticking to the board.
Place the dough into a removable bottom tart pan. Line each tart with parchment paper or tin foil and place pie weights or beans on top for the crust to keep its form.
Place in the oven for 5-6 minutes. Remove from the oven and remove the pie weights and parchment paper/tin foil. Prick the tart crust with a fork to prevent air pockets from rising. Return the tart shells to the oven and cook for 10 more minutes.
Remove from the oven and finish the crust by rolling your rolling pin over the tops of the tart pans. This will remove the excess unfinished look and create a neat, clean edge.