Shortbread Tart Crust

Directions

1. 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. 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. 3
   Add the orange juice and mix until the dough begins to ball in the center, about 20 seconds.
4. 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. 5
   Lightly grease a 9 1/2-inch nonstick tart pan with a removable bottom.
6. 6
   Remove the top sheet of parchment paper, flip the crust into the pan, and press down with the palm of your hand.
7. 7
   Gently peel off the remaining sheet of parchment paper, and finish pressing the dough into the pan, patching the sides as necessary.
8. 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. 9
   Trim by running a rolling pin over the top of the tart pan.
10. 10
    Prick the crust 8 times with a fork.
11. 11
    To prebake the crust, preheat the oven to 350F and bake for 20 minutes, until set and very lightly golden.
12. 12
    Let cool completely on a cooling rack before filling.