pate sucree dough for suzanne goin's(sunday suppers at lucques) lemon tart
This happens when the sugar ratio is too high. I haven't tried the recipe in question, but every now and then when not paying attention I swap the amount of flour and sugar called for by accident.
Weighing the flour is the way to go as your results will always be consistent.
Here's an article about weighing flour if you're interested:
It's five years now since I made this, but I don't recall any problems at all with the crust. In fact, based on my report from the time ( http://chowhound.chow.com/topics/3970... ), it was easy to make and work with. Can't imagine why you didn't have the same experience.