To roll out the dough, sprinkle the work surface and the top of the disk with flour. Roll out the dough into a 7- by 12-inch rectangle that is ⅛inch thick. Dust the rolling pin with flour as needed to prevent the dough from sticking. Cover and chill the sheet of dough until firm, at least 15 to 20 minutes.
With a long, sharp knife, cut the dough lengthwise into 14strips½inch wide. Arrange 7 of the strips 1inch apart across the filled tart shell. Pinch off the excess dough at the edges. Lay the remaining dough strips diagonally over the first 7strips. Pinch off the excess dough at the edges.
Bake the tart as directed in the individual recipe.
If you like, roll the excess dough into balls, roll the balls in sugar, and bake them as cookies.