Shortbread Tart Crust

• 1 1/2 cups Basic Gluten-Free Flour Mix (page 19)
• 1/4 cup plus 2 tablespoons confectioners sugar
• 3/4 teaspoon xanthan gum
• 1/8 teaspoon salt
• 10 tablespoons dairy-free, soy free vegetable shortening
• 2 tablespoons orange juice

1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, confectioners sugar, xanthan gum, and salt.
2. Add the shortening in tablespoon-sized pieces (be very exact about this measurement, being sure not to add any more than instructed), and mix on medium speed until you have a coarse meal, about 1 minute.
3. Add the orange juice and mix until the dough begins to ball in the center, about 20 seconds.
4. Turn out onto a sheet of parchment paper, form into a ball, top with another sheet of parchment paper, flatten into a disk, and roll out into a circle about 1/4 inch thick and 1 inch wider than your tart pan.
5. Lightly grease a 9 1/2-inch nonstick tart pan with a removable bottom.
6. Remove the top sheet of parchment paper, flip the crust into the pan, and press down with the palm of your hand.
7. Gently peel off the remaining sheet of parchment paper, and finish pressing the dough into the pan, patching the sides as necessary.
8. If the dough crumbles a bit or breaks apart, dont worry about it, just patch it back togetherit will still bake up to be a lovely crust!
9. Trim by running a rolling pin over the top of the tart pan.
10. Prick the crust 8 times with a fork.
11. To prebake the crust, preheat the oven to 350F and bake for 20 minutes, until set and very lightly golden.
12. Let cool completely on a cooling rack before filling.

flour, confectioners sugar, xanthan gum, salt, vegetable shortening, orange juice

Taken from www.epicurious.com/recipes/food/views/shortbread-tart-crust-379114 (may not work)