These magnificent little tarts have been the culinary highlight of the summer. The trick to this recipe is achieving balance. Work hard on making a fabulously light and crumbly shortcrust pastry that is just able to hold its own to get from plate to mouth.
Making great shortcrust pastry is focused around two things 1) working the dough as little as possible, and 2) using cold ingredients and keeping the pastry cool. When it is time to add the water, add just enough to ensure that the pastry keeps a good form when it is rolled out, but not too much water making it sticky. Remember, you can always add more water, but you can't take it away once added.