I followed the Little Flower Bakery recipe for this brisee dough but it just didn't hold, maybe there was too much butter? Maybe Auckland is just too humid at the moment? Anyway, instead of several small tarts I pressed half the dough into a large tin. I still have half the dough in the fridge, maybe I'll make a savoury quiche with it.

4 1/2 c flour (I used spelt)
1 tsp salt
1 1/2 (342g) butter, cut into 2cm cubes and chilled
1/3 c ice water

Almond cream:
1/2 c (114g) butter, softened
1/2 c ground coconut sugar 
1 c flaked ground almonds
1 egg
pinch salt

Tart filling:
4 c berries
1 egg mixed with 1 tbsp water
1/2 c coconut sugar for sprinkling
1/4 C sliced almonds, toasted

In a food processor mix the flour and salt. Gradually add the butter on slow speed until small lumps form. Gradually add the ice water until the dough comes together. You may not need all the water.
Transfer the dough to floured surface and flatten any butter chunks in the dough. Divide dough into half and flatten. Wrap with plastic wrap and chill in the fridge for at least 2 hours.
Make the almond cream: Cream butter and sugar until pale and fluffy. Add almonds and mix for 2 min. Add egg and mix until combined. Add salt and beat until the cream is well aerated, about 5 min. Store in fridge until ready to use.
Dust your work surface with flour and roll out dough to 5mm thick. Cut out 15cm circles. Place on lined baking trays.
Spread a tbsp of almond cream in the centre of each dough circle, leaving a 2cm border. Arrange berries on top of cream. Fold edges up and over filling. Chill in fridge for 30 mins. If, like me, your pastry is too soft, use half the dough to press into a pie tin. Spread with almond cream and top with berries.
Preheat oven to 175C. Use a pastry brush to apply the egg wash to the tart edge/s. Sprinkle the top with sugar. Bake for around 25-30 min, rotating the tray halfway. Cool on a wire rack and garnish with toasted almonds.
It's a pretty yummy and rich tart, whatever size you make it.