Gluten Free Tart Pastry
Tart pastry and pie pastry are different and gluten free bakers need an awesome recipe for each one. This tart pastry recipe is more like shortbread with a buttery flavour, fine texture and crisp, crumbly crust.
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Servings: 8 people
Ingredients
- 1 egg yolk
- ½ teaspoon vanilla
- 300 grams EGFG gluten free flour blend* (1⅓ cups + ¼ cup)
- ⅓ cup firmly packed brown sugar
- ¼ cup icing sugar
- 1 teaspoon xanthan gum
- ⅛ teaspoon salt
- ½ cup cold butter cut into ¼-inch pieces
- 2 teaspoon cold water
Instructions
- Whisk egg and vanilla together, set aside.
- In a food processor add flour blend, brown sugar, icing sugar, xanthan gum and salt. Pulse a few times to combine.
- Scatter butter pieces over top and pulse the mixture until there are no butter pieces larger than a pea. Don’t over mix.
- With the processor running and egg mixture and mix until it just starts to form a dough.
- Add cold water, 1 teaspoon at a time, pulsing a few times until you have dough.
- Turn dough out onto wax paper or plastic wrap and push it into a large disk or two disks if making individual tarts. Wrap well with plastic wrap and refrigerate for 1 hour. (Can be made 1-2 days in advance up to this point.)
- Take cold dough out of the fridge. Lightly spray or brush tart pan(s) with oil.
- Top dough with a second piece of wax paper or plastic wrap and roll into a large circle 1 or 2 inches larger than your baking pan.
- If the dough is sticky put it back in the fridge until cold or use a small amount of sweet rice flour to continue rolling. Use as little sprinkling flour as possible since too much can make the tender dough tough.
- Remove top sheet of wrap and place tart pan upside on pastry. Push it into the dough then flip the whole thing over with the aid of a large cookie sheet or cutting board. The dough will be in the bottom of the pan. Remove the wrap.
- Lightly press scraps of dough into the edges of the pan to make the sides. Using a flat bottom glass or measuring cup, gently run it over the entire bottom and up against the sides of the pan to ensure the dough is as even as possible.
- Refrigerate for 15 minutes before baking.
PREBAKING TART SHELL
- Preheat oven to 350°F.
- Place tart on a baking sheet. Line tart with foil and top with pie weights (raw rice or dried beans). Bake for 15 minutes then carefully remove foil with pie weights. Return to oven and bake until firm, about 10 minutes.
- Cool on wire rack and continue as directed in your recipe.**
- To serve, gently remove outer ring of cooled pan. Using a thin metal spatula/icing spreader slide it between the bottom of the pan and the cooked tart. Gently transfer to serving platter or cutting board. Cut and serve.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~ 8 cups)
To serve a finished tart, gently remove outer ring of cooled tart pan. Slide a thin metal spatula between the bottom of the pan and the cooked tart. Gently transfer to serving platter or cutting board. Cut and serve.
**Some recipes, like a Lemon Tart or my Bourbon-Caramel Pumpkin Tart, require additional baking time to cook the filling. For a Fresh Fruit Tart simply add filling, top with fruit and chill before serving.