Gluten Free Tart Pastry (Pâte Sucrée)
Learn how to make gluten free pâte sucrée, a sweet, buttery pastry dough perfect for tarts and pies, with tips on chilling the dough for the best texture and ease of handling.
Ingredients
- 245 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 75 Grams Icing Sugar
- 35 Grams Almond Flour
- 1 Gram Salt
- 145 Grams Room Temperature Butter
- 1 Egg
- 1 Splash Vanilla
Instructions
- In the bowl of a stand mixer, mix the butter on medium to start creaming it.145 Grams Room Temperature Butter
- Add in the egg. It will look weird, but you just want to incorporate it.1 Egg
- Add in all the dry ingredients and vanilla. Mix until it comes together into a dough.245 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 75 Grams Icing Sugar, 35 Grams Almond Flour, 1 Gram Salt, 1 Splash Vanilla
- Remove the dough from the stand mixer and wrap it in plastic wrap and place it in the fridge for 30 minutes. This will help it set up.
- Roll out the dough ensuring you continue to move it so it doesn’t stick to your surface. I use extra Bob’s Red Mill 1-1 Gluten Free flour on my rolling mat and on top. Once you have it rolled out to your desired thickness, ensure it is large enough to cover your tart ring. Lift the tart pastry and place it into the tart ring that is on a prepared baking sheet. Ensure it is pressed into the bottom and the sides of the tart ring. If there is a hole, it is easy to patch it with the cut off pastry.
- Prick the bottom of the tart shell to ensure the air can escape.
- Stick the tart shell back in the fridge for 10-15 minutes.
- While it is setting up, preheat the oven to 400F.
- Once the oven is preheated, place the tart on a prepared baking sheet into the oven for 20 minutes.
- Remove it from the oven, and let it cool completely inside the tart ring. Once it is cool, remove the ring, and begin filling it.