The Art of French Pastry

(you should have
approximately 700 grams
of dough), and cut it into
2 equal portions. Return 1
portion to the refrigerator.
Following the instructions,
roll the dough into a ¼-
inch-thick circle and line a
9-inch tart pan or ring.
Using a fork, perforate the
bottom of the shell,
making rows of little holes
up and down the bottom