1.   A tart pan with a removable bottom is a good addition to the kitchen because it makes for a much prettier presentation than a pie pan or plate.

2.   Call it a pie if you will, but I bake it in a French tart pan, so it is easier to unmold and prettier to serve.

3.   Gently lift the dough up on the rolling pin and ease into the tart pan.

4.   If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner.

5.   It begins with shopping at a good cookware store, one with shelves stacked with tiny baking molds, rows of knives, tart pans and couscousiers.

6.   Line the tart pan with the dough, trim the edges and prick the bottom evenly with a fork.

7.   Line the bottom of the tart pan with aluminum foil.

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

9.   Press Sweet Tart Dough evenly into bottom and up sides of prepared tart pan.

10.   Place tart pan on a parchment-lined sheet pan.