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Gluten-Free Tart Crust

Yield Makes dough for 1 (9-inch) tart


  • 3/4 cup brown rice flour
  • 1/3 cup almond or hazelnut flour
  • 1/4 cup tapioca flour or starch
  • 4 teaspoons natural cane sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon fine sea salt
  • 1 stick cold unsalted butter, cut into pieces
  • 1 egg yolk
  • 1 to 2 tablespoons ice water

How to Make It

  1. Combine first 7 ingredients in a food processor; pulse several times. Add butter, and pulse 10 times or until butter is the size of peas. Combine egg yolk with 1 tablespoon ice water; add to dough, and pulse until dough comes together. (Add more water, 1 teaspoon at a time, if necessary.)

  2. Transfer dough to a work surface. Knead 2 times, and form into a disk. Wrap in plastic wrap, and refrigerate 1 hour.