Gluten-Free Tart Crust (Pâte Sablée)
Pâte sablée style gluten-free tart crust is lightly sweet and perfectly crisp. This recipe is shockingly easy to make. It yields enough tart dough pans.
Servings: 8
Calories: 256kcal
Ingredients
- 270 gram gluten free flour blend about 2 cups less 2 tablespoons
- 30 gram powdered sugar ⅔ cup
- 30 gram fine almond flour ⅓ cup
- ⅛ teaspoon kosher salt
- 126 gram unsalted butter 9 tablespoons
- 1 large egg
Instructions
- Add flour, powdered sugar, almond flour, and salt to a food processor (you can also this in a stand mixer or by hand but it takes longer). Pulse a few times to mix.
- Add the cold butter cubes. Process until the mixture looks sandy. Add the egg and process until the dough comes together.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 2 hours.
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes.
- Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Cut the dough as needed into pieces to fit over your tart pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough.
- Dock the bottom with a fork. Chill for 30 minutes.
- Bake at 350 for 10 minute to 25 minutes depending on the size of your tarts. The tart shell is done with it is golden brown.
Notes
Please read the whole post before making this recipe. It is an easy and simple recipe but I have included extra tips to ensure your success!
Leave a review or get more information on the recipe!
