The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
This recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).