Lining a Tart Pan with Fragile Pastry Dough

Notice that the pastry dough is very crumbly. Hammer the pastry dough with a rolling pin until you get it into a disk shape.

Roll out the pastry dough. If it cracks as you’re rolling it, place a piece of dough over the crack as soon as it forms so that when you continue rolling, the patch will be held in place.

Make sure the dough is at least 4 inches wider in diameter than the pan you’re using.

Fold the dough in half and transfer it to the pan.

Press the pastry dough into the corners of the pan and press the dough against the rim of the ring to cut off the excess.

If the dough cracks, patch it with another piece.