Rich Tart Pastry I

Sift flour with salt and sugar onto a board or into a wide bowl. Cut very cold butter into small pieces and quickly work into flour mixture, using two knives, a pastry blender or, preferably, your fingertips, until mixture looks like fine meal. Combine all liquid ingredients and whichever flavorings you are using. Nuts can be mixed into dough or sprinkled on top of it before filling, or not used at all. Make a well in center of flour and gradually work flour and liquid together, using a fork or your fingers, until dough sticks together in a ball. Add a little extra flour if dough is too sticky to handle, a little more liquid if it is too dry and crumbly. Using the heel of your hand, and working very quickly, knead ball of dough on a lightly floured board. Do this twice, then reshape ball, wrap in waxed paper and chill. Do the kneading quickly so butter does not melt and give dough a dark, greasy look. When dough is chilled and no longer sticky, it is ready for rolling. Place on lightly floured board and roll with a floured rolling pin. Or roll between two sheets of waxed paper.