I followed a recipe for this from Sherry Yard's book, "The Secrets of
Baking." The ends results tasted great, but I wasn't at all pleased
with how my tart shell turned out. I've never made one before.The
ganache filling hid a lot of the mistakes, but the fluted edges
weren't nearly as attractive as the book.

To start with, the recipe didn't match the picture. The picture showed
a very deep tart, something like 2 inches, whereas the recipe made
enough dough and filling for a regular shallow tort pan. I doubled
the recipe for the filling, and increased the dough by 25%, which was
adequate to fill my 2" deep tart pan, a quiche pan actually.

The dough is nothing more than butter and sugar lightly mixed with
flour. Nothing to hold it together at all, except the butter, which
meant the dough requires thorough chilling before being rolled out.
The dough fell apart while fitting it into the tart pan, but I was
able to piece it back together. I then rolled over the pan with a
rolling pin to make the edges uniform. Then chilled for 20 minutes
before baking.

During baking, the edges slid down 1/4 of an inch and were somewhat
misshapen. The exterior of the shell showed voids. All-in-all, it
just wasn't as pretty as the picture in the book. Why not? Is this
dough not suitable for a deep tart shell? Does it collapse under its
own weight? Does this shell benefit from a convection oven that will
crisp it before the butter has time to melt?

Any suggestions appreciated.