a definite keeper, the tartelette dough, awesome thin and flaky.
2/3 cup flour / pinch salt / ts sugar / 62g butter / 1tb canola oil. blizz for a few seconds until a consistency of breadcrumbs. add couple tb ice water until it's rollable. roll and cut out tartelette circles.
(sprinkle sugar, add fruit in a spiral of thin slices. top with butter bits and sugar. after baling 200º 30min, add elements and brush with jam.