How to roll out pastry for a tart (Slideshow version)
Stage 3/8 :
Never pass the rolling pin over the whole surface of the pastry, you will inevitably made a bump in the middle.You should work as quickly as possible so that your pastry stays very cold. Flour the top, and/or turn the pastry during this operation.
Roll out to the required thickness (2 or 3 mm usually), or size, depending on your mould (to try, put your mould gently on the pastry, which should be about 2 cm larger all round).