I've started making all my tart shells gluten free by default now. I replace ap flour with Cup 4 Cup. With regular flour you typically roll out the dough, cut out the shells, then roll out the scraps again. After two rolls the gluten gets overworked and it would make for tough dough, so the scraps after two rolls are thrown out. With the gluten free flour you can keep re-rolling the scraps as many times as you want, there's no gluten to overwork.
I don't notice any difference in taste or texture.
neighbor raises oysters, as a result i've shucked and eaten hundreds this year
have experimented a lot and yet to find anything that exceeds a squeeze of lemon (essential because it magically disables the overwhelming salt flavor) and a drop of tabasco
friend just told me he enjoys his with a dash of salsa, so going to try it that way tomorrow