Sweet-Crust Tart Shell

The method for making this tart dough is very much like making cookie dough and it’s just as simple. There is no need to roll the dough cold; in fact, you can feel comfortable kneading the dough to soften it just enough so that it’s easy to roll—no need to wrestle with an ice-cold pastry that cracks because of the cold butter!

The tarts in this book that are made using this tender, sweet dough are designed for this pastry. They are delicate in nature, and the fillings are not so wet