questions about tart dough?!

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Hhhhmmm... I've never heard of doing that before. I just use standard pastry for my tarts. Combine the flour and salt. Then use a pastry knife, (or a plain old fork) to cut in the butter. If you're using the fork, that just means you mash the butter until it's blended with the flour a resembles coarse crumbs. Then add several tablespoons of cold water, one at a time and mix them in, while being careful not to over-mix. If you over-mix, the pastry will become tough. Then divide the pastry into pieces (one for each pan) and roll each one out with a lightly floured rolling pin on a piece of wax paper, or parchment paper.

Yes, you have to roll it out. Chilling does a couple of things. Lets it rest so the glutens are relaxed so it's easier to roll, and chilled dough won't stick as bad.
So
Roll it out to about 1/4 inch, cut out your tart shells and put them in your tart pans or roll it out, fill it, and fold over the extra dough.
GL