up a bit.) if using a 9-inch round pan, roll the dough into an 11-inch circle. if using a rectangle pan, roll the dough into a rectangle that’s at least 20-inches long and 10 or 11-inches wide. use flour to keep the dough from sticking to your work surface or rolling pin as you roll it out. it can also be helpful to have a large spatula handy, to slide under the dough from time to time to keep it from sticking to your work surface.
gently wrap the dough around your rolling pin and then unroll over your tart pan. lifting the edge of the dough, gently ease the dough 