Slideshow: How to Make a No-Roll, Gluten-Free Tart Crust

The finished tart
The finished tart
Gorgeous, right? Now let's walk you through making it...
Add butter
Add butter
Cut cold butter into small pieces and add to the dry ingredients in the food processor.
Cut butter into dry ingredients
Cut butter into dry ingredients
Pulse food processor until no large pieces of butter remain.
Run food processor
Run food processor
Run food processor until dough forms. After about 20 seconds, dough begins to hold together. Don’t stop now.
Mix until dough ball forms
Mix until dough ball forms
Keep running food processor until dough ball forms. If a dough ball doesn't form after 40 seconds of mixing, add two teaspoons of water.
Pinch dough
Pinch dough
Pinch dough into tablespoon pieces. Place dough balls around edge of greased tart pan.
Press dough together
Press dough together
Starting in the bottom of the pan (not at the edge), press dough together.
Cover bottom of pan with dough
Cover bottom of pan with dough
You want the dough to evenly cover the bottom of the pan. No bare spots should remain.
Create crust
Create crust
Press remaining dough into the sides and bottom of the pan to create the crust.
Trim edge
Trim edge
Trim excess dough from edge with a sharp knife.
Inspect edge
Inspect edge
If there are any bare spots, fill in with the excess dough you trimmed from the tart.
Poke the base
Poke the base
Poke the base a few times with a fork to prevent it from puffing up as it bakes.