plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy."
place 2 pieces of puff pastry onto a silicone-lined baking sheet. press the short seam of 1 piece onto the other to form the rectangular base of the tart. cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
freeze dough until firm, about 10 minutes.
score border with a knife, making shallow cuts 1/4-inch apart. press the bottom of a fork onto the seam in the middle and poke holes all over the base.
bake tart shell until lightly 