Does anyone have a recipe for a soft tartlet dough? I have a few but want to find something a bit different for my pastries.

If you go with a shortcrust pastry, I always go with 1/2 fat to flour. So 300g flour/150g butter. You want it soft&nice, you can add about 50g more butter. Make sure you rest it too. But for me the secret is all in the rolling. You roll it nice and thin and you will have a very delicate soft pastry. As well during the par baking, undercook it because it will keep cooking later on if it is a baked tartlet.

This has been my go-to for several years, and it's never failed me.
http://thesolitarycook.wordpress.com/2012/07/29/tomato-goat-cheese-tart/
http://thesolitarycook.wordpress.com/2012/08/12/mini-fruit-tarts/