Once you have made and rested your pastry, the next step is to roll it out and line a tin before blind-baking and completing with a delicious sweet or savoury filling. It is important when rolling pastry to have an efficient technique to prevent the pastry from being overworked and become greasy. Chilling the pastry helps it to firm up before baking to prevent it shrinking. Always roll the pastry larger than the tart tin, to make it easier for you to work with.
Have a practice at this technique using Dominic Chapman's lemon tart or Shaun Rankin's treacle tart.