Gluten-Free Tart Crust (Pâte Sablée)

Ingredients

• 270 gram gluten free flour blend (about 2 cups less 2 tablespoons )
• 30 gram powdered sugar (2/3 cup)
• 30 gram fine almond flour (1/3 cup)
• 1/8 teaspoon kosher salt
• 126 gram unsalted butter (9 tablespoons)
• 1 large egg

Instructions

1. 1

   dry ingredients: Add flour, powdered sugar, almond flour, and salt to a food processor (you can also this in a stand mixer or by hand but it takes longer). Pulse a few times to mix.

2. 2

   sandy: Add the cold butter cubes. Process until the mixture looks sandy. Add the egg and process until the dough comes together.

3. 3

   chill: Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 2 hours.

4. 4

   roll: Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes.

5. 5

   turn: Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is 1/4 inch thick.

6. 6

   Cut the dough as needed into pieces to fit over your tart pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough.

7. 7

   Dock the bottom with a fork. Chill for 30 minutes.

8. 8

   Bake at 350 for 10 minute to 25 minutes depending on the size of your tarts. The tart shell is done with it is golden brown.