Preparation

• Spread the gluten-free flour on a flat work surface or a silicone pastry mat, then make a well in the center.
• Add the cold butter cubes, salt, sugar, and egg.
  
• Mix with your fingertips or a pastry cutter until the mixture forms coarse, crumbly pieces.
  
• Add the cold water and mix until the mixture comes together into a smooth dough.
  
• Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour.
  
• Once chilled, roll out the dough to your desired thickness between two sheets of parchment paper.
  
• Use dough guide strips to ensure an even thickness.
• Transfer the dough to a tart pan or tartlet pans using a rolling pin.
  
• Prick the base several times with a fork, then trim the edges.
• Place in the freezer or refrigerator for 20 minutes before baking to firm up.
• If needed, blind-bake a large tart shell for 15-20 minutes at 190°C in a preheated oven.
  
• Remove the pie weights, then continue baking for 10 more minutes.
• Bake the small tartlet shells for 15 to 18 minutes.
• Let cool to room temperature before using.