Vanilla Almond Tart Crust

 The only tart crust I make from the same woman that developed the very best gluten-free pie crust there is. 

Adapted from Alternative Baker

½ cup (60g) fine almond flour
½ cup (80g) sweet white rice flour
½ cup (55g) gf oat flour
2 tbsp (12g) tapioca flour
¼ cup (50g) sugar
¼ tsp + ⅛ tsp fine sea salt
6 tbsp (85g) cold unsalted butter, diced into ½ inch cubes
1 tsp vanilla extract

1 Position a rack in the center of the oven and preheat to 375°F.

2. Combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, about 3 to 5 minutes.

3. Dump the crumbs into the desired tart pan with a removable bottom and press the dough evenly into the pan, starting with the sides and then moving to the bottom. This will take about 10 minutes. Take your time.

4. Prick the bottom of the crust all over with a fork and freeze for 20 minutes.

5. Place the tart pan on a baking sheet and bake until pale golden (18-22 minutes) for a parbaked crust, or until golden all over (25-30 minutes) for a fully baked crust. (If making tartlets, decrease the overall baking time by 5-10 minutes.)

6. Remove from the oven and while it’s still hot, carefully press the sides and bottom with the back of a spoon. This will help it hold together when cool and make it easier to slice.