Roll disk between floured sheets of waxed paper to 13-inch round, scant 1/4 inch thick. Place in 9-1/2-inch tart pan with removable bottom; trim excess dough, leaving 1/2-inch overhang. Fold excess dough over against sides. (If dough is too soft, refrigerate 20 minutes or freeze 10 minutes.) Refrigerate trimmed dough for other uses. Prick tart bottom all over with fork. Line crust with foil; fill with weights or dried beans.