The Art of French Pastry

• After you have rolled out
the dough, cut a circle
that is 1½ inches larger
in diameter than your
tart pan or ring. An easy
way to do this is to use a
larger pan or ring as a
guide; set it on top of the
dough and cut your
round of dough.
Refrigerate the excess
dough.
• Very lightly dust the