Gluten Free Tart Pastry
Always up for a baking challenge here and gluten free baking is no exception. This recipe is the first time my attempt at making gluten free pie pastry was a raging success. This pastry is wonderfully short when cooked but easy to work and roll out with tart cases that hold together quite well. Usually, my gluten free tart attempts return brittle cases of disappointment and wonderment of what could have been.
Anyway, a huge difference is the use of glutinous rice flour rather than white or brown rice flour. This seems to produce a much tastier pastry dough. Although I think the addition of buckwheat flour also gives the pastry a nice texture with a nutty undertone in taste.
So… why not try this recipe for your next tart?
Tips and Tricks
When creaming the butter and sugar together, I prefer to use an electric beater. This makes light work of the job in hand and makes it super easy to thoroughly beat in the egg and vanilla essence during the following step.
This recipe will make one large tart or eight tartlets. I like to line the base of my tins with non-stick baking paper and then grease the sides with melted butter to help with the release of the tart once it is baked and ready to be devoured.
To prevent pastry bubbling, I prick the base with a fork prior to baking. For added assurance feel free to bake blind the cases but I find this pastry does not overly bubble.
Gluten Free Tart Pastry
Serves 8
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