21.   Roll dough out as thin as possible and cut into strips.

22.   Roll dough up around rolling pin and unroll it onto tart ring.

23.   Reroll scraps with next dough quarter and proceed until all dough is rolled out and cut.

24.   Roll dough about -inch thick.

25.   Roll dough out onto lightly floured board to thickness of a half-inch.

26.   Roll dough to pan size.

27.   Roll dough, cut into trefoil shapes and sprinkle sugar on top, if desired.

28.   Roll up dough, jellyroll fashion, starting from long side.

29.   Roll dough out to one-eighth-inch thickness on lightly floured surface.

30.   Roll dough, tucking in ends, and place in pan, seam side down, pressing it into the corners.