Perfect Gluten-Free Tart Crust
This gluten-free tart crust is easy to make and perfect for sweet or savory tarts. Mix gluten-free flour, almond flour, sugar, and salt. Cut in cold butter until crumbly, then add a beaten egg and cold water. Form the dough, chill for 30 minutes, roll it out, and blind bake for a flaky, delicious crust.
Equipment
- Mixing Bowl
- Whisk
- Pastry cutter
- Rolling Pin
- Plastic wrap
- Tart pan
- Parchment Paper
- Pie weights or dried beans
- Measuring Cups and Spoons
- Spatula or wooden spoon
Ingrédients
- ½ cups gluten-free all-purpose flour
- ¼ cup almond flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup cold butter
- 1 large egg
- 2-3 tablespoons cold water Just enough to bring the dough together without making it too sticky.
Instructions
- Begin by gathering all your ingredients. Make sure the butter is cold, as this is key to achieving a flaky texture in your crust. If the butter is too soft, your crust will turn out dense instead of light and crisp.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, and salt. If your flour blend doesn’t contain xanthan gum, be sure to add it at this stage to help with the dough’s elasticity and structure.
- Next, cut the cold butter into the dry ingredients using a pastry cutter or your fingers. Work the butter into the flour until the mixture resembles coarse crumbs, with some larger chunks of butter remaining. These small pieces of butter will melt during baking, creating pockets of air that make your crust flaky.
- In a small bowl, whisk the egg and then add it to the flour-butter mixture. Stir gently to combine. Slowly add the cold water, one tablespoon at a time, until the dough just comes together. The dough should be moist but not sticky. If it’s too dry, add a bit more water; if it’s too wet, sprinkle in some more gluten-free flour.
- Once the dough has formed, wrap it in plastic wrap and flatten it into a disk. Let it chill in the refrigerator for at least 30 minutes. This step helps firm up the butter and relaxes the dough, making it easier to roll out.
- After chilling, place the dough on a lightly floured surface. Roll it out to about ¼-inch thickness. If you're having trouble with the dough sticking, roll it between two sheets of parchment paper to make the process easier.
- Carefully transfer the rolled-out dough to a tart pan. Gently press the dough into the edges of the pan, making sure it's even. Trim off any excess dough with a knife. If the dough tears, don’t worry—just patch it up with your fingers.
- Blind baking is essential for preventing the crust from becoming soggy when you add your filling. To blind bake, line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes. Remove the weights and parchment, then bake for another 5-7 minutes, until the crust is golden.
Notes
Filling Ideas for Your Gluten-Free Tart Crust
Now that you’ve mastered the art of making a gluten-free tart crust, it's time to think about fillings! Whether you're making a sweet or savory tart, here are some ideas to get you started:Sweet Tart Fillings:
- Lemon curd: Tart and tangy, perfect for balancing the rich almond flour crust.
- Chocolate ganache: A rich, creamy chocolate filling for decadent tarts.
- Fresh berries and cream: Light and refreshing, perfect for summer.