Note
As there were some bits of the base remaining, I rolled them out and cut into leaf shapes and kept few on the top alongside crumble topping & baked. This is optional.
If you want to do lattice work on top instead of crumble, use 250 gms flour (instead of 200 gms) & 125 gms chilled butter for the base. Keep ¼ of the dough aside. Roll out remaining for base and fit into the tin. Roll out ¼ th portion, cut into strips (or any shape desired) and do lattice design (or any design desired) on top after keeping the filling. Brush with little milk and bake till top is golden (180 C for 15 to 20 mins).
Evaluating the success of your tart base :
1. When rolling out dough, small pieces of butter should be visible for a flaky tart baked base. If the butter pieces are too large, fold the dough several times and roll it our again. Too large pieces of butter will form holes when baking base. Also, overworked dough will be too elastic.
If no small butter pieces are visible, it means the dough was overworked and the butter has melted into the dough. So the baked pastry will not be flaky.
2. If the dough is too crumbly and cracks when rolled out, not enough water was added. If the dough is extremely soft even after chilling, too much water wad added.
3. The base/ pastry should be tender and flaky when baked.