Prepare the ingredients for the recipe.

Rub the butter well with the flour, add the egg yolk, salt. Then to form the final dough, pour water little by little, until the dough is of normal consistency, not to stick to your hands.

It is not necessary to use all the water.

Careful! I made the dough in the picture with a double amount of ingredients, because the shape of the tarts is bigger. Normally use the amount of ingredients in the recipe.

Grease the tart form with a little oil or butter.

From the dough, spread a sheet the size of a tart, place it in the tray and arrange it by hand, to fold it well on the edges.

The tray with the spread dough can be put in the fridge for half an hour, this time I didn't put it because I didn't have time. I did not notice much difference.

In order for the tart dough not to shrink and not to deform (this is the big problem of the tart dough), aluminum foil is placed on the spread dough, as you can see in the picture.

Put it in the oven for 20 minutes, before 5 minutes remove the aluminum foil, to bake a little better and the top of the tart.

Remove from the oven, allow to cool slightly and place it on a plate to continue working with the tart filling.

Good luck with that!