The Most Delicious Gluten Free Tart Crust Recipe
I can’t say enough kind words about America’s Test Kitchen. I purchased their gluten free baking book and let it sit around for a very long time, which is unfortunate. The recipes work well, but I especially like this shortbread tart crust.
Mr. Spinach Tiger says, “this isn’t just good for gluten free. It’s good compared to any tart crust and stands alone.”
I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested.
If you want to use their recommended flour mix, I posted that recipe here. However I made the tarts, with both their recipe and with a store bought gluten free flour and both flour blends worked equally well.
Here are a few tips when making this gluten free tart crust recipe.
- Use a food processor or kitchen aid type mixer.
- Freeze the butter for 15 minutes.
- Refrigerate dough for about 15 minutes or longer before rolling out.
- Roll out between plastic wrap or parchment paper.
- Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims.
- Use a fork to make steam holes on bottom.
- Freeze tart crust. At this point, you can save for a later time, or bake frozen.
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There are two ways to make a fruit tart with the gluten free tart crust recipe.
- You can pre-bake tart crust and then fill with fresh fruit as I did with the below strawberry tart.
- You can make baked fruit tarts, (much like little pies), as seen here with the cherry berry tart.
Use this gluten free tart crust recipe for any of your favorite tarts.
- 7 ounces Gluten Free Flour blend (see notes)
- ¼ teaspoon salt
- ¼ cup packed light brown sugar (ATK uses ½ cup) (see notes)
- ¼ cup confectioner's sugar
- 8 tablespoons unsalted butter, frozen for 15 minutes
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 teaspoons ice water
- Tools Needed
- Food Processor or Kitchen Mixer
- Plastic Wrap
- Rolling Pin
- 9 inch Tart Pan with Removable Bottom
- Parchment Paper and Pie Weights (if baking unfrozen)
- Mix together flour, xanthum gum, salt, sugars in food processor or mixer.
- Add butter pieces and mix until incorporated. I usually pulse or mix about 10 seconds.
- Mix egg wth vanilla.
- Stream in egg mixture.
- Add cold water 1 teaspoon at a time until dough forms.
- Turn dough onto sheets of plastic.
- Flatten, wrap well in plastic and refrigerate for one hour.
- Once you are ready to roll, take out and, if necessary, let it sit out on counter to soften a little.
- Roll into a 12 inch round. Don't worry if it's not perfectly round.
- Put dough in tart pan and reserve scraps to press in.
- Place prepared tart pan in freezer for for about 15 minutes, prior to baking.
- Bake and fill as needed for recipes.
- If you need to bake completely without filling (for a fruit tart for example), bake for 25 minutes at 375 degrees F.
- Cover with Parchment paper that has been greased or sprayed with a baking spray.
- Fill with pie weights (or dried beans). Make sure to cover edges so they don't burn.
- Cool completely before filling.
Regarding brown sugar, you can use white sugar if that's all you have.