Gluten-Free Tart Crust

Recipe from


Ingredients

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

Preparation

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.

Note:

Aran Goyoaga,

September 2012