you can find here. After you cool the crust in the refrigerator, roll it out and put it in your tart tin or pie plate. You can also brush it now with a beaten egg for a glaze. Then put parchment paper over the crust and pour rice over it (this is called blind baking and it keeps the shape of the crust without a filling to weigh it down while it rises).
Tea and Sympathy's recipe, but I doubled it and it was just enough for two tarts. When everything was cooled, I sprinkled blueberries all around the top of the tart.