-
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.
