I've made three frangipane tarts by now, with two different recipes for the crust (flaky dough from Tartine 3:2:1 flour:butter:water; and NYT Cooking David Tanis's Cherry Frangipane Tart - that one is with egg and sugar), and each time the crusts came out greasy, as in they feel oily and also brittle, like oil is seeping out if you squeeze it and the crust feels tough. But other than being super hard, it does sort of feel flaky, with spaces inside, but very tough (less tough with Tanis's recipe). I've made pies before, and the crust maybe had other issues like being soggy, but not oily like this. Since this is happening with frangipane tarts only, I'm wondering if the frangipane has something to do with it? Is this possible? Maybe butter from the frangipane seeps into the crust? There are other things that I do differently between pies and these frangipane tarts though, such as:

Pans: pies in glass, tarts in aluminum with removable bottom
Time of year: pies in fall/winter, tarts in summer
Butter: pies with american butter, tarts with european (seems more elevated, but maybe that's a bad move?)
Blind bake: for pies I don't blind bake, for tarts I blind bake (and generally fully bake them before filling)

I do chill the crust before baking each time and blind bake the crust before filling with frangipane. Most recently I did struggle rolling out the dough because I made it on the hottest day this summer and it ended up sticking to the counter, but I froze it before baking too. This was Tanis's dough, I didn't have issues rolling the 3:2:1 dough, but it still came out greasy/tough both times, so I feel like something else is at play.

Thank you in advance for any ideas!