Flaky Pastry Dough (gluten-free)

This gluten-free dough is adapted from David Tanis' tart recipe on page 48 of Platter of Figs. * For those of you who do eat wheat, use 2 cups all purpose flour and 1/2 teaspoon of salt as a substitute for the Pamela's Bread and Flour blend

INGREDIENTS

• 2 cups Pamela's Bread and Flour Blend *
• 2 sticks cold unsalted butter, cut into small pieces
• 1 egg beaten, plus enough ice water to make 1/2 cup liquid

Combine flour and butter in a large bowl. Use fingertips or pastry cutter to integrate until nice and crumbly, while still leaving larger pieces of butter to insure a flaky texture. Pour in egg/ice water mixture and knead dough for a minute or two until it comes together. It should be soft, a little sticky, and rough-looking.

Split dough into two rounds, wrap in plastic, and refrigerate for at least an hour before using. When ready to use, roll out one ball of dough. Because I am a novice baker, I always use 2 pieces of parchment to roll out dough - this prevents sticking. (If the dough gets too sticky to handle at any point, just put it back in the fridge or freezer and it will firm up again. I did this after I rolled out the crust, but before I put it in the pan.)

This is the recipe I used for the shallot tart tatin. David Tanis uses this dough (with regular flour) for a gorgeous apple tart and says it is versatile enough to be used for many others, both sweet and savory.

makes enough dough for 2 tarts