Lightly butter a 9-inch tart pan with a removable bottom.

Ease the dough into a 9-inch tart pan with a removable bottom.

Grease and flour a large tube pan with a removable bottom.

Fit gently into 8- or 9-inch tart pan with a removable bottom.

Turn the pastry into a 10 1/2-inch tart pan with a removable bottom.

Use a springform pan, 10 by 2 inches, with a removable bottom.

Press the dough into a 10 1/2-inch metal tart tin with a removable bottom.

Heavily butter a 10-inch tart pan with a removable bottom.

Butter and flour a 12-inch tart pan with a removable bottom.

Fit the dough into a 10- 1/2-inch tart pan with a removable bottom.