For some reason, when I was first teaching myself how to bake, I set my sights on making all kinds of fresh tarts. I had my heart set on it-set on mastering my own, made from scratch, tart dough (or pate brissee.) And, it took a long time for me to master it. I am not sure that I have even mastered it as of yet, but at least I no longer mutter curses while I am making it. And I no longer have to throw the whole batch in the trash because I have tried to roll it so much, that it has become a gooey mess. Nor do I have to make all my tarts with the push in method because rolling it is too tricky. And at this point, that is mastery enough for me.
One of my biggest problems when learning to make my own dough was that I read over and over not to use too much flour when rolling my dough.
