pate sucree dough for suzanne goin's(sunday suppers at lucques) lemon tart
I made the tart and lemon curd was wonderful but the dough was hard and we had to eat it like pizza. first time failure. any thoughts.
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: