Line a tart shell

  1. On a lightly floured surface, roll out the dough into 2.5-3-mm thick.
  2. Keep moving and turning the dough as you roll it.

  3. Roll the dough up and place the tart pan in front of the dough.
  4. Unroll the dough over the pan.

  5. Press sides and bottom tightly onto the pan. ; the floured surface up.
  6. Trim away the excess dough with knife.
  7. Prick the dough lightly to be sure trapped air can escape.