Ease the dough over a rolling pin and roll it up loosely. Unroll on top of the tart pan.
Lift the edge of the dough with one hand and ease it into the corners of the pan with the other.
Press the dough into the fluted sides of the pan, creating a distinct seam around the pan’s circumference. If parts of the edge are too thin, fold the dough back on itself.
Run the rolling pin over top of the tart pan to remove excess dough. The finished edge should be 1/4-inch thick, if not press the dough up over the edge and trim the excess.
