1.   Allow excess dough to overhang edge of pan.

2.   Carefully place the bottom of the pan into the flan ring, allowing the excess dough to sit up against the sides.

3.   Fold excess dough from bottom piece onto top piece, pleating or rolling as you like.

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

5.   Pinch off any excess dough.

6.   Reroll and cut excess dough.

7.   Roll a rolling pin over the pan to cut off the excess dough.

8.   Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary.

9.   Trim excess dough, and seal edges with a little water.

10.   Trim off excess dough.