Gluten-Free Tart Crust

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.)

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