Why “screw that?” Because sometimes you read something so ridiculous in a recipe that you have to curse.
One of the great things about making tarts these days is that you can create an absolutely beautiful specimen without putting a lot of effort into it. I give you the removable tart bottom. This little invention means that I can make tarts that look like the above. And I did exactly that last night. It’s a pear and almond tart. Very nice.
Nonetheless you’ll find the ridiculous instruction in recipes to “roll out” tart dough. These people are seriously f—ing masochists! Tart dough has a much higher ratio of butter to flour than pie dough, consequently it’s almost virtually impossible to roll out without achieving some sort of frustration. It cracks. It needs tons of flour otherwise it will stick to your rolling pin and your rolling surface. If you somehow manage to do this without problems when you lift up the dough to put it in the tart pan it falls apart.
And that’s when you realize the incomprehensible truth. It doesn’t matter. There’s so much butter in those dang things that you just press it together in the tart shell and it becomes one cohesive dough once again. So why bother? I mean seriously, why freaking bother? Instead of rolling, smoosh up your dough into the shape of a log then refrigerate for as long as the directions tell you. When its fully chilled, slice it into even discs. Press them into the tart shell and they will mold together as if they were one all along. So rolling tart dough? Screw that!