In a stand mixer fitted with the paddle attachment, stir together the flour and salt. With the mixer running on low, gradually add the butter, then continue mixing until most of the butter is in pea-sized pieces, about 5 minutes. add the eggs and mix until incorporated. With the mixer still on low, drizzle in the ice-cold water and continue mixing until a very smooth dough forms, about 30 seconds.
Turn out the dough onto a lightly floured surface and shape into a ball-it should be very soft but not sticky. Divide the dough into 3 equal portions. Shape each ball into a tight disk 1/2 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
On a lightly floured surface, using a rolling pin to roll 1 disk of dough into a 12-inch round. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over a 9 1/2-inch round plain or scalloped tart pan.
Gently tuck the dough into the edges of the pan, using a floured finger to press the dough into each curve and letting excess dough fall over the edge. Roll the rolling pin across the top of the tart pan to cut the dough around the edges, then gently pull the excess doughaway to leave a clean edge. Freeze for at least 15 minutes.
TIP: Store pastry dough tightly wrapped in plastic wrap and refrigerated for up to one week or frozen for up to 1 month. Thaw before rolling. You can also thaw the dough, fit it into a tart pan, and freeze it, well wrapped in plastic wrap, for up to 1 month. Ue straight from the freezer without thawing.