The Art of French Pastry

there with clipboards, and
I was terrified. But I
managed to focus and do
my thing: I rolled out the
dough and lined the ring,
making sure that I left no
space at the bottom of the
ring and that the dough
was an even thickness all
the way around. I was then
going to put the lined ring
on a sheet pan to make a
tart. But before I could put