Roll the dough and fit it into a 12-inch tart pan.

Roll out the dough and fit into 12-inch tart pan.

Place a serving plate upside down on top of the tart pan.

Roll out the dough to line a 10 1/2-inch tart pan.

Roll out the pastry, and line a 10-inch tart pan.

Press dough gently into bottom and sides of tart pan.

Cut to fit 4 small tart pans or 1 medium one.

Transfer the dough to the center of the tart pan.

Remove the bottom from an 11-inch tart pan and place it on a work surface.

Roll out the crust and press it into a 9-inch tart pan.