Butter-Saturated Tart Dough! Help!
I've been making exemplary tart doughs -- both sweet and savory -- for quite a while, but lately I've been having mysteriously inconsistent results, even between tarts made from the same batch of dough and cooked in (what seems) the exact same fashion. In some cases, the tough is dry and tender; in other cases, it is dense and butter-saturated and sticks to the tart pan.
Could it have to do with subtle differences in the amount of time the dough is blind baked? Oven shelf placement?
I appreciate any insights.