How to Roll Out Dough and Line a Tart Pan

Appears in

Published 2007

Hammer on the dough with a rolling pin to soften it and roll it out. If it cracks or is difficult to roll, fold it over onto itself, wrap, refrigerate for 15 minutes, and then roll again.
Roll out the disk into a round, always rolling the third of the disk the farthest from you and rotating the dough 90 degrees after each rolling.
When the dough round is 4 inches larger in diameter than the tart pan, fold it in half and place it in the tart pan with the fold in the center. Unfold it.
Press the dough into the corners of the pan with the side of your index finger. Fold the overhanging dough inward and press firmly to form a small, overlapping lip.
Press down on the dough, cutting away the excess by pressing on the edge of the tart pan. Or roll the pin over the rim of the tart to completely detach the excess dough.
Press around the sides of the dough and along the lip to form a border that reinforces the sides of the tart shell.