Gluten Free Shortbread Crust (Pâte Sablée) Tender Tart Crust

Ingredients:

• 1-1/4 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe (I used all superfine brown rice flour)
• 1/2 cup confectioners' sugar
• 1/8 teaspoon salt
• 1/4 cup + 1 tablespoon unsalted butter (or Earth Balance vegan buttery sticks), cut into 1/2-inch pieces, frozen for 1 hour, up to several days
• 1/4 cup + 1 tablespoon shortening, frozen for 15 - 20 minutes (Organic palm shortening or Spectrum)

Instructions:

1. In the large bowl of your KitchenAid 13-Cup Food Processor, add flour blend, sugar, and salt and pulse several time to combine; add frozen butter and shortening; blend on low speed until the dough clumps together; pulsate a few times until a dough ball forms.
2. Lightly oil a 9 - 10 inch tart pan, ensuring you the scalloped side sections well, all the way to the top. Use one with a removable bottom if you chose to show off the crust. Ensure you do this step just before adding the dough, otherwise the oil will slide down, the dough will adhere to the top sides of the pan, and will separate from the lower crust once baked.
3. Transfer dough to the center of the prepared pan.
4. With the palm of your hand, begin to spread the dough towards the outer portions of the pan; press and distribute dough evenly on the bottom and up the sides, creating a sturdy dough at the top of the sides; smooth out with a pastry roller or the back of a spoon; freeze for 40 minutes. (This will help prevent the crust from sliding down the sides of the pan and shrinkage of the crust, but the best thing to do is to line the dough (bottom and sides) with parchment paper, fill with dry beans, rice, or pie weights right before baking it.)
5. Preheat oven to 425°F.
6. Transfer pan to a baking sheet; bake for 22 -23 minutes or until golden brown, rotating halfway through for even browning.
7. Once baked, transfer pan to a cooling rack to cool completely.

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