This sweet, crumbly French pastry is an ideal crust for classic French dessert tarts. Fruit tarts in particular are popular in Morocco, and often include a layer of creme patissiere, or pastry cream.

The recipe below makes enough dough for two 9" or 10" tart shells. If you don't need both crusts, bake one shell and freeze it, or fit the extra dough into a tart pan and freeze the unbaked dough.

Allow two or more hours chilling time for the dough. The dough may be refrigerated for up to 24 hours, or frozen for up to two months.