Tarte Alsacienne

• Flour for dusting
• 1 recipe Pâte Brisée, Pâte Sucrée, or Pâte Sablée

Prepare your mise en place.

Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll it out to a 25-centimeter (10-inch) circle about 3 millimeters (⅛ inch) thick.

Roll the circle up and over the rolling pin and carefully transfer it to the tart pan. Using your fingertips, gently press the dough into the