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When rolling out the dough, make sure it's not too thin and is rolled out evenly. The dough should be cold, and use enough flour to prevent it from sticking. After rolling it out a few times, rotate the dough 90 degrees to ensure it's not sticking and remains nice and round. If it starts to stick too much, transfer it to a piece of parchment paper and place it in the fridge to chill.
Brush the tart tin with butter so the dough adheres better. The way you line the tin with the dough is very important. Press the dough into the corners of the tin first, then gently push it up the sides to stick it to the edges. (This is key for preventing air bubbles and sagging—make sure the dough is snugly fitted into the form.)
Freeze the tart shell for 15 minutes. Once the dough has hardened, line it with parchment paper and fill it with baking beans (or rice, chickpeas, etc. work too).
Pre-bake the tart at 180°C (350°F) for about 20 minutes. Then, carefully remove the parchment paper with the beans and bake the tart shell until fully cooked.
Just before it's done, take it out of the oven and brush it with a beaten egg. This seals the dough and makes it waterproof, helping to prevent sogginess when you add the filling later.