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Roll the pastry out on a lightly floured surface to a circle around 33cm in diameter. Use it to line a deep, loose-bottomed 23cm tart tin, trimming off the excess (reserve the trimmings) and pricking the base with a fork. Chill the tart tin for 15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
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