Gluten-Free Tart Crust

• 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

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.

brown rice flour, almond, tapioca flour, natural cane sugar, xanthan gum, lemon zest, salt, butter, egg yolk, water

Taken from www.myrecipes.com/recipe/gluten-free-tart-crust (may not work)