This is the recipe we used in making the Onion Tarts that I loved so much. I have never had any luck with pastry dough in the past but this one was pretty easy. The key is not to work it too much. The less you touch it, the better it will be. The instructions may seem long, but I am trying to be a thorough as possible. The tarts can be frozen and baked frozen, they do not need to thaw.