In the bowl of a mixer, add the flour and butter. Mix until you have a sand-like consistency.
Add the liquids and mix briefly, until things just start to come together.
Dump the continents of the mixing bowl out onto the countertop and push the ingredients away from you and against the counter top, using the palm of your hand. Repeat 3-4 times or until the mixture is homogeneous and there are no large clumps of butter left.
Wrap in plastic wrap and let chill in the fridge for 30 minutes.
After the dough has chilled, roll it out into a circle. Place your tart circle (or pan) on top of the dough and trim, leaving about two fingers width of extra dough.
If your dough has warmed up too much, place on a baking sheet and transfer back to the fridge for 10 minutes before moving onto the next step.
Place the dough on top of the tart circle (or pan) and work the dough into the corners. With the rolling pin, roll over the top of the pan to remove the excess dough.
Smooth out the sides once more with your thumbs and use a pairing knife to cut off the excess dough. Dock the bottom of the tart shell and transfer to the freezer for 20 minutes.