Ingredients

1. 1 box King Arthur Gluten-Free Sugar Cookie Mix

Directions

1. Prepare the dough according to the rollout cookie instructions.
2. Shape the dough into a disk 1/2" to 1" thick, and wrap it in plastic wrap.
3. Chill the dough for 1 hour, or until it's cool and firm to the touch.
4. 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.
5. Carefully line your tart pan. Place the pan of dough in the freezer for at least 1 hour.
6. Prepare the tart filling and bake the tart according to your recipe; or prebake the shell as directed below.
7. Near the end of the freeze, preheat the oven to 350°F.
8. To prebake the tart crust: Remove the crust from the freezer and prick the entire surface with a fork to prevent air bubbles.
9. If desired, line the shell with a piece of parchment, then add pie weights, or dry rice or beans.
10. 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.
11. 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.