On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a fluted tart tin. Prick the base all over with a fork, then place in the freezer for 30 minutes.
Line the pastry crust with parchment paper, and fill with baking beans. Bake for 20 minutes, then remove the paper and beans. Bake for a further 10 minutes.