Sweet dough is fun to make. It's a tactile experience from the start, from incorporating the butter and dry ingredients to the little tin foil pockets of beans you put into the shells while they bake. Sweet dough forgives all your stretching and maneuvering into the tins. It's flexible and easy-going. And the sweet buttery result is worth the mess in your kitchen.
For the dinner party, I made some savory dishes to partner with the tarts. A mixed vegetable salad with a Greek twist, Turkish lamb meatballs with accompanying roasted red pepper sauce, as well as hummus and flatbread. The lamb meatball recipe is from Bon Appétit, earlier this year. They were easy to make, but the fragrance lasted for days, even after tart baking. Not an unappealing smell, but still strong. (Open your windows and run a fan.) The roasted red pepper sauce recipe called for pomegranate molasses, which I did not have or try to locate. Instead, I used a bit of maple syrup and a dash of balsamic. I have no idea if this comes close to the intended flavor, but it worked for me.