Make the tart shell
1. Preheat the oven to 375?F. Roll the cold tart dough on a lightly floured work surface until it is 1/8-inch to ¼-inch thick.
2. Line a 9-inch tart pan with the cold dough, pressing the dough into the corners of the pan and trimming any excess dough off of the top. Place the dough-lined tart pan back into the refrigerator for 15 minutes, or until the dough is cold and firm.
3. Place pie weights* in the bottom of the tart shell and bake until the edges of the tart shell are golden brown, approximately 10 to 15 minutes. Remove the weights and place the tart shell back in the oven until the bottom is baked through, for an additional 7 to 10 minutes. Cool the tart shell completely and store at room temperature until you are ready to use.
