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2. With a lightly floured rolling pin, on a lightly floured surface, roll dough into an 11-inch circle.
On a floured surface, roll each dough piece into a 25cm disc using a rolling pin.
On a floured surface, roll out the pastry.
On a floured surface, roll each piece into a circle.
On a floured surface, roll out one dough round.
3. On a floured surface, roll out dough to 1/2-inch thickness.
On a lightly floured surface, roll out half the dough to fit into bottom of pan.
On a lightly floured surface, roll out dough into a 10-inch disk.
On lightly floured surface, roll the other half into a circle 1/8 inch thick.
On a lightly floured surface, roll tart dough into an 11-inch circle.
3 On a lightly floured surface, roll the risen dough to a 15x30cm rectangle.
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