1 cup (4 ounces) white rice flour
1/4 cup (1 1/4 ounces)  sweet rice flour 1/2 teaspoon salt
1 stick (4 ounces) butter, softened
1/3 cup (2 1/2) ounces granulated sugar
2 teaspoons vanilla extract

1. In a small bowl, whisk together white rice flour, sweet rice flour, and salt.
2. Fit stand mixer with flat paddle attachment. In bowl of stand mixer, cream together butter, sugar, and vanilla on medium speed until a thick paste forms and mixture lightens slightly, about 90 seconds. Add dry ingredients and mix for 30 seconds. Mixture will be dry and crumbly.
3. Stop mixer and scrape down bowl. Turn mixer back on to medium speed. Mix until a dough forms, about two minutes.
4. Lightly spray 11-inch tart pan with non-stick cooking spray. Turn dough into prepared pan. Using your hands, press dough evenly into bottom and sides of pan. Prick dough all over with a fork. 
5. Cover pan with plastic wrap and chill for two hours.
6. Preheat oven to 375°F. When oven is preheated, remove tart pan from refrigerator. Pierce bottom and sides with a fork. Bake until golden brown, about 20 minutes. Remove pan from oven and place on wire rack to cool.

Makes one 11-inch tart