Gluten Free Tart Crust Recipe: Easy Gluten-Free Pastry

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Gluten Free Tart Crust Recipe: Easy Gluten-Free Pastry

If you have ever wondered how to make your favorite tarts gluten free look no further! This gluten free tart crust recipe is quick, simple, and delicious. You’ll be whipping up gluten free tarts in no time.

Prep Time5

Cook Time15

Total Time1

Course: Baked Goods, Baking, Dessert, Dinner

Cuisine: French

Diet: Gluten Free

Servings: People

Calories: 126kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Tart Pan
1 Food Processor
Pie Weights
Parchment Paper
1 Rolling Pin Optional

Ingredients

1 ½ Cup Gluten Free Flour See Notes on this
8 tablespoon Butter Cold
2-3 tablespoon Cold Water
1 Egg
1 tablespoon Sugar Optional

Instructions

In the bowl of a food processor: place the dry ingredients in Cube the cold butter: make sure the butter is cold, cut it up and put it in the bowl of the food processorAdd the egg: and the water and pulse until the crust come together.
You can use this crust right away: if you do not want to use it immediately, you can wrap it in plastic wrap or a non-plastic wrap and place it in the fridge until you are ready to use it. If you want to use the crust, set your oven to 350°F.
You can put the crust together in 2 ways: if you want to use a rolling pin, place the dough between two pieces of parchment paper, roll it out. Place it over the tart pan and press it into the crevices so that it is shaped to the pan. The other option is to pour the dough into the tart pan and press it in with your fingers. Either method works fine.
Cover the tart: with parchment paper and then place the pie weights on top. Bake the tart crust for 15 minutes. When it has finished baking, remove from the oven, fill the tart with the tart filling of your choice, and bake according to that recipes instructions. Your tart shell will be a nice color (not quite golden brown but a lighter gold). You do not want it to get too brown because it could then burn when you bake it again with the filling.

Notes

Tart crusts can be made of several different flours and materials. I have made a gluten free oreo crust for my chocolate raspberry tart, you can use a graham cracker crust (like I do in my cheesecake bars) however it is important to talk about gluten free flour. If you are wanting to make a traditional tart crust but gluten free, you are not going to want to use something like almond flour or oat flour. You are going to want to use a good 1:1 flour that has xanthan gum. The flour that I have found to yield the best success is Cup4Cup gluten-free flour blend. The thing to note for this flour blend is that it does contain milk powder so if you need to be dairy free then this is not going to be the best choice for you. It is important to find a good gluten free all purpose flour (other options are Bob’s Red Mill and King Arthur Measure for Measure Gluten Free Flour)

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