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Hazelnut-Flour Shortbread Tart Crust

MAKES 1 (9-3/8-INCH) TART CRUST Be sure to use sweet rice flour, not regular white rice flour, for this crust. If you can’t find it, try a sweet rice flour–based all-purpose flour, such as Bob’s Red Mill 1 to 1. The crust, which pairs beautifully with fillings featuring pumpkin puree, chocolate, apples, or pears, can be shaped, tightly wrapped, and frozen for up to 1 week.


  • 1/2 cup hazelnut flour
  • 1/2 cup sweet white rice flour (such as Koda Farms brand)
  • 1/2 cup gluten-free oat flour
  • 2 tablespoons tapioca flour
  • 1/4 cup sugar
  • 3/8 teaspoon fine sea salt
  • 6 tablespoons (3 ounces/3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon pure vanilla extract


  1. Position a rack in the center of the oven and preheat to 375ºF. In the bowl of a stand mixer fitted with the paddle attachment, combine the hazelnut, sweet rice, oat, and tapioca flours with the sugar and salt. Scatter the butter cubes over the top and add the vanilla. Mix on medium-low until the dough comes together in clumps and the butter is worked through, 3 to 5 minutes.
  2. Dump the crumbs into a 9-3⁄8-inch (standard) tart pan with a removable bottom and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square (it can take up to 10 minutes to make it look pretty). With a fork, prick the bottom of the crust all over and freeze until firm, 15 to 30 minutes, depending on your freezer.
  3. Place the tart pan on a rimmed baking sheet and parbake at 375ºF until pale golden all over and firm to the touch, 20 to 25 minutes. While still hot, press down on the sides and bottom of the crust with the back of a spoon to compress the crust and help it hold together when cool.