Rolling and Shaping the Dough

Because of its high butter content, Mürbteig should be rolled out quickly, before the dough gets sticky. If it does become hard to handle, place it back in the refrigerator for a while. I find the following technique easiest:

Sprinkle your working surface very lightly with water. Smooth two pieces of wax paper, each about 1½ feet long, over the moist surface so that they overlap an inch or so. A little water will keep the wax paper from slipping as you roll, but too much will soak the paper and make it tear. Flour the paper lightly. Knead the chilled pastry with your knuckles until it is in a fairly flat circle. If it is too hard, hit it several times with the rolling pin to soften it. Flour the rolling pin and roll evenly in all directions, keeping the dough circular. Renew the light flour coating on the rolling pin occasionally if you need to, keeping in mind that too much flour will obscure the fine flavor of your pastry. Check your progress by setting the springform pan on the pastry. Depending on the height of the pan, the rolled-out dough should be about 2½ inches wider all around than the pan bottom. Continue rolling until the circle is about one-eighth inch thick in the center, which will be the bottom of the tart shell. Since the sides of the shell will brown somewhat faster than the bottom, the outer edges of the circle (which will form the sides) should be left a bit thicker to compensate for this. If the pastry does not form an even circle, trim the edges and patch by pressing the trimmed scraps into the gaps. When the dough is finished, transfer immediately to the pan.

Note: The pastry also can be rolled out directly onto a cold, floured surface, such as marble. If you do this, lift and turn the pastry occasionally during rolling so that it will not stick.