Sweet Pastry for Tarts

Sweet Pastry for Tarts
Pâte sablée, a sweet, cookie-like European-style pie or tart crust, is perfect with a filling of lightly sweetened berries or custard/cream. Our cookie mix is your easy shortcut to pâte sablée.
Ingredients
- 1 box King Arthur Gluten-Free Sugar Cookie Mix
Directions
- Prepare the dough according to the rollout cookie instructions.
- Shape the dough into a disk 1/2" to 1" thick, and wrap it in plastic wrap.
- Chill the dough for 1 hour, or until it's cool and firm to the touch.
- Sprinkle a work surface with gluten-free flour or cornstarch, and roll the dough 1/8" thick, shaped to fit your chosen tart pan. If making individual tarts, use a cookie cutter to make small rounds for miniature pans, or to line the cups of a mini tart pan.
- Carefully line your tart pan. Place the pan of dough in the freezer for at least 1 hour.
- Prepare the tart filling and bake the tart according to your recipe; or prebake the shell as directed below.
- Near the end of the freeze, preheat the oven to 350°F.
- To prebake the tart crust: Remove the crust from the freezer and prick the entire surface with a fork to prevent air bubbles.
- If desired, line the shell with a piece of parchment, then add pie weights, or dry rice or beans.
- Bake a 10" round crust for about 20 minutes. Baking times will vary for different shapes/sizes. The crust is done when it starts to pull away from the edges of the pan slightly. If using weights, remove them for the last 5 minutes or so of baking, to allow the center of the shell to color.
- Remove the shell from the oven, and fill and finish according to your recipe's instructions.
Yield: one 10" round crust, or more smaller crusts.