Method

• Combine the gluten-free flour and salt, then add the cold butter.
• Rub the cold butter into the dry ingredients with your fingertips.
  
• Add the water in 3 additions, mixing after each addition.
  
• Mix gently until the dough starts to come together.
  
• Transfer the dough to a cold, lightly floured surface.
• Knead lightly to form a ball.
  
• Shape the dough into a rounded square.
• Wrap it in plastic wrap.
  
• Chill for at least 30 minutes.
• Roll out the chilled dough to about 3-4 mm thick between sheets of parchment paper to prevent it from sticking to the work surface.
  
• If desired, use pastry guide strips when rolling out the dough.
  
• This will give you an even thickness and save time.
  
• Preheat the oven to 180°C.
• Cut the rolled-out dough to fit your tart pan or tartlet molds.
  
• If needed, blind-bake one large tart shell for 15-20 minutes.
• Bake the tartlet shells for 15 to 18 minutes.
• Let cool to room temperature before filling.