1.   Remove the dough from the bowl and put it on a floured surface.

2.   At end of final cycle, remove dough, which will be quite tacky and soft, to lightly floured work space.

3.   Christopher Kimball quickly mixes in the buttermilk and removes the dough.

4.   If using mixer, remove dough and shape into a disk.

5.   Invert pan to remove dough.

6.   Press pastry up sides of tart pans and remove excess dough by moving rolling pin on tops of pans.

7.   Remove dough from bowl and spread out evenly in pan.

8.   Remove dough from pot and place on large floured surface for kneading.

9.   Remove dough from processor, press into a disc and wrap in plastic.

10.   Remove dough from the refrigerator.