I like Martha's recipe for Pate Brisee for tarts; it is a "shorter"
crust:

Pate Brisee

Makes two 4-1/2-by-14-inch tarts


2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

1. Place the flour, salt, and sugar in the bowl of a food processor,
and process for a few seconds to combine. Add the butter, and process
until the mixture resembles coarse meal, about 10 seconds. With the
machine running, add the ice water in a slow, steady stream, through
the feed tube, just until the dough holds together. Do not process for
more than 30 seconds.

2. Turn the dough out onto a work surface. Divide in two. Place each
half on a sheet of plastic wrap. Flatten, and form two rectangles.
Wrap, and refrigerate at least 1 hour before using.