How to roll out pastry for a tart: Stage 1

To start with, it is necessary to use pastry:

• Which is not in a ball, but rather flat like a thick pancake.
  • In a ball, you will break it rather than spread it with the rolling pin.
• Which is very cold, straight from the fridge if possible.
  • If pastry is warm, therefore soft, it will be easy to roll out but will stick to the rolling pin and will be practically impossible to put in the mould.