To make tart dough:

• Make sure you don’t over-knead the dough because when baked it will become heavy and doughy instead of light and crisp.

• Allow the dough to rest after rolling it out and after lining the dish.

• Roll the dough out to the right thickness, approximately half a centimeter, so that it becomes crisp and doesn’t absorb liquid from the filling.

• To achieve more uniform cooking, place in the freezer for a few hours once you’ve lined the tart dish with the dough.