In a bowl, whisk flour, herb provence and salt and keep it in the refrigerator for 10 minutes.

Cut in the butter cubes to the flour until mixture resembles coarse crumbs (If you are using a food processor, just pulse it for about 5 t0 6 times or until the crumbs looks like size of tiny peas. You can also do the same using a fork or your fingertips).

Pour ice water to the flour mixture.

Again, using a fork or your fingertips, mix it properly but do not knead it. It will be sticky.

Do not over-mix the dough. Just pat the lumps into a ball and cover with plastic wrap.

Refrigerate for 1 hour.

Pre heat the oven to 350F

After an hour, take the dough out. Dust little flour on it and using a rolling pin, roll it to a 9/12 inch round.You might need to add little flour in between as you roll it.

Transfer it in to the tart pan and cut off the extra dough.

Poke the crust using a fork and bake it at 350F for about 35 minutes.