Put 300 g flour, sugar, 1 pinch of salt, 200 g butter in pieces and 2-3 tablespoons of very cold water in a bowl. First mix crumbly with the dough hooks of the mixer, then briefly knead with your hands to a dough that is just about level.
Shape into a flat ball, wrap in cling film and chill for about 1 hour. This allows the gluten to develop better in the flour, the dough becomes crumbly and not hard.
Grease the desired tart mould(s). Roll out the dough on a floured work surface approx. 4 mm thin and 2-6 cm larger than the diameter of the mould(s) (the higher the rim, the larger the dough sheet).
Place the dough sheet in the mould. Press down all around the edge. Cut off any excess dough. Prick the base more often with a fork - this way the dough bakes more evenly and does not curl.
Briefly knead the remaining dough again, roll out and cut out or cut out for tart toppings. Fill dough base according to recipe. Cover with toppings. Place in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see