Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...
Not so fast! Maybe you're dreaming of a tart instead. If there was a family tree of pastry, pies and tarts (much like pies versus cobblers) would be on the same delicious branch. Both start out ...