Bring dough to room temperature. Butter
a 12-inch tart pan. Roll the dough on a floured work
surface until it is 1/8 inch thick and 15 inches in diameter. Transfer the dough to the pan and gently press it into the bottom and fluted sides of the pan. Fold the edges over to create a 1/4 inch border above the rim. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.