Pastry and a couple of tarts

I well remember the first time I made good pastry, that is pastry that added pleasures of taste and texture to the tart as distinct from just holding up the filling. I threw the wholemeal flour in the bin, got out a book and read about pastry. This told me what I was supposed to be trying to do, what I didn’t want to happen, and gave a basic set of quantities. It worked, and afterwards I felt like I’d made a quantum leap out of a cooking corner. With a little information, pastry is about co