This makes a cookielike crust, a sort of pastry cousin to the French sablé with its fine crumb. There are several advantages to this pastry. First is its ability to be worked often—actually kneaded like a bread dough—with no loss in the quality of its texture. Take advantage of this. Since I suggest that tarts be made in flan rings, which may be new to you, rather than fluted tart pans, use the leeway that this recipe provides, and practice again and again with the same piece of dough. Second, if you’re baking a tart shell “blind”—that is, without a filling—this dough does not need to be filled with pie weights or beans to keep the sides from collapsing. After making the dough and filling the rings, just chill the dough, then put it right in the oven.