Now there is nothing too glamorous about a tart shell but a lot of work goes into making these little guys and they are very essential to making a delicious looking (and tasting of course) fruit tart!
First you want to take a good hunk of short dough (which is made using a lot of flour, sifted powdered sugar, butter, salt, and eggs) and roll it out on a thin lining of flour so that it doesn’t stick to the table or your rolling pin. Then, once you roll it about 1 cm thick, you want to place the dough over the tart tin, gently pushing the dough into the mold. From there you take off all the extra dough and bake those little tart shells until they are golden and there you have it! Tart shells!