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Home » Gluten Free » Gluten Free Tart Crust Recipe

Gluten Free Tart Crust Recipe

June 20, 2017 by Angela Roberts 23 Comments

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The Most Delicious Gluten Free Tart Crust Recipe
America's Test Kitchen Gluten Free Tart Crust Recipe from Spinach Tiger

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.

Gluten Free Lemon Tart

How to Make a perfect gluten free tart crust recipe from Spinach Tiger

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.

My Recommended Baking Supplies Here (amazon)

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.

Perfect Gluten Free Tart Crust from Spinach Tiger

Old Fashioned Strawberry Pie/Tart

Use this gluten free tart crust recipe for any of your favorite tarts.

More Tart and Pie Recipes from Spinach Tiger

Gluten Free Baking Recipes from Spinach Tiger

Print Recipe
4.63 from 8 votes

America's Test Kitchen Gluten Free Tart Crust Recipe

Gluten Free Tart Crust that is sweet and will stand up to any filling. Varied baking times.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Angela Roberts

Ingredients

  • 7 ounces Gluten Free Flour blend see notes
  • 1/4 teaspoon salt
  • 1/4 cup packed light brown sugar ATK uses 1/2 cup (see notes)
  • 1/4 cup confectioner's sugar
  • 8 tablespoons unsalted butter frozen for 15 minutes
  • 1 large egg yolk
  • 1/2 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
  • 1/2 teaspoon xanthan gum

Instructions

  • Mix together flour, xanthan 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.

Notes

If the gluten free flour blend you are using does not have xanthum gum, add 1 teaspoon.
Regarding brown sugar, you can use white sugar if that's all you have.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 


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Filed Under: Cookbooks, Dessert Recipes, Gluten Free, Pie, Cobbler Tagged With: brown rice flour, brown sugar, confectioner's sugar, egg, eggs, gluten free flour, non-fat dry milk, rice flour, tapioca flour, xanthum gum

« Spinach Salad with Grilled Peaches, Peach Vinaigrette
Lemon Tart Recipe, Gluten Free Option »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Terry Conrad says

    December 21, 2020 at 11:03 pm

    I’ve been asked to make little pecan pies in small muffin tins. Should I bake the crust for a few minutes before filling with pecan pie mixture. Any guidance would be very appreciated. Thank you.

    Reply
  2. Jr says

    November 26, 2019 at 8:51 am

    Can I use King Arthur gluten free flour (not the Gluten free baking mix) with this recipe? If I do, the total amount of xantham gum needed is 1 1/2 teaspoon, correct? TIA

    Reply
  3. Alene says

    November 4, 2019 at 7:20 pm

    Where can I find the combination of flours for the recommended gluten free flour?

    Reply
    • Angela Roberts says

      November 6, 2019 at 7:02 am

      You can find them on amazon or at your grocery store. You can also use Bob’s Red Mill one to one.

      Reply
  4. Kay says

    September 21, 2019 at 3:35 pm

    how much xanthan gum?

    Reply
  5. Wafaa says

    February 17, 2019 at 1:51 am

    Thank you for the recipe.Could you please tell me what’s the benefit of the brown sugar?

    Reply
    • Angela Roberts says

      February 22, 2019 at 7:15 am

      Brown sugar has extra moisture due to the molasses and results in a more tender product.

      Reply
  6. Angela Roberts says

    November 1, 2018 at 8:07 am

    After several back and forth emails, I’ve asked you repeatedly if you measured the flour. Seven ounces of gluten free flour is 1.35 cups. Then you tell me you added hazelnut flour, which is not in the recipe and is an added fat. If you’re going to complain, you have to first follow the recipe exactly. This is a tested recipe from the America Test Kitchen. I’ve made it several times and it’s perfect.

    Reply
  7. Rachel says

    June 21, 2018 at 11:07 pm

    Can this recipe be successfully doubled?

    Reply
  8. Barbara says

    June 13, 2018 at 6:19 pm

    I wish I would have read recipe all the way through a couple times before making it. Under instructions, #5-7, you are instructed to wrap in plastic and refrigerate for one hour, and also to put it in the freezer, this is all before it is put in pan.

    Reply
    • Angela Roberts says

      June 13, 2018 at 9:13 pm

      That’s ideal. But if you didn’t do that, you should be okay. The reason you want to refrigerate it, is because there it’s a shortbread crust and it’s best to get it cold before baking. Most pie doughs are always best refrigerated for a while before baking.

      Reply
      • Barbara says

        June 14, 2018 at 6:40 am

        I understand the refrigerating part, but then am I supposed to put it in the freezer before rolling it out? I’ve made it and it is in the fridge, waiting for me to finish it this morning. My first attempt at gluten free baking!

        Reply
        • Leslee says

          December 18, 2018 at 8:03 pm

          You don’t freeze it before rolling out, you freeze the rolled out dough in the tart shell before baking. I re-read the recipe and that was my understanding. Can’t wait to make it.

          Reply
    • Angela Roberts says

      December 19, 2018 at 1:41 pm

      Barbara. That’s not what it says. It says to refrigerate the dough in plastic. Then to take it out, roll it out and press it in and freeze before filling. This prevents it from getting soggy once you put your filling in.

      Reply
  9. Barbara says

    June 13, 2018 at 5:38 pm

    Is that a 1/4 cup Brown Sugar? Need to make one now!

    Reply
  10. hotmail sign up says

    May 16, 2018 at 2:14 am

    5 stars
    These look so good – cannot wait to try this recipe!

    Reply

Trackbacks

  1. Tart for Dad – Jellybean's (Mis) Adventures says:
    November 25, 2018 at 1:29 pm

    […] it (wheat allergy), I planned on making it with a wheat-free tart crust, a recipe for which I found here (aside from being FULL of ads, the recipe is pretty straight forward) but I realized that I already […]

    Reply
  2. Gluten Free Peach Tart or Peach Pie (Sugar Free) says:
    July 20, 2018 at 7:40 am

    […] 1 recipe gluten free pie dough or gluten free tart dough […]

    Reply
  3. Lemon Tart Recipe, Gluten Free Option - Spinach Tiger says:
    June 22, 2017 at 12:01 pm

    […] have a great recipe for a shortbread tart crust here and a gluten free shortbread crust here. Either one works beautifully. A tart crust must be able to hold a filling, cut without crumbling, […]

    Reply
  4. Modish Taste | Gluten Free Tart Crust Recipe from America’s Test Kitchen says:
    June 22, 2017 at 7:03 am

    […] The Most Delicious Gluten Free Tart Crust Recipe […]

    Reply
  5. Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust - Spinach Tiger says:
    June 21, 2017 at 11:25 am

    […] This year I decided to make a pecan bourbon cream tart very similar to this almond tart, and I made it gluten free using this tart crust recipe. […]

    Reply
  6. Lemon Curd - Spinach Tiger says:
    June 21, 2017 at 8:43 am

    […] can also find a gluten free tart crust […]

    Reply
  7. Chez Panisse Almond Tart with Video with Gluten Free Option - Spinach Tiger says:
    June 20, 2017 at 12:06 pm

    […] You can make this tart Gluten Free following the directions for the tart crust here. […]

    Reply

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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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Merry Christmas. 🎄In spite of all the bad that came with 2020, today was a good day. I found out my wonderful step mother unexpectedly inherited a nice sum of money which she needs badly and that made my heart sing. ❤️ I’m so thrilled when other people get good things they deserve. I was also thrilled with my two sour dough creations we had tonight👩🏻‍🍳. I am still baking from  Emilie Raffa’s Sourdough Made Simple book, and had to try the spinach dip stuffed braided loaf and the camembert wreath. 😋😋Both were HUGE hits, easy directions to follow and came out perfectly.  We had charcuterie, crab cakes, arugula salad and these breads. I think I may not eat again until next year. By the way those cute keto sugar cookies a few posts back were frozen and then brought out for today. Everyone loved them. I think they are even better after being frozen. 
May tomorrow be as nice as today! We all need a good day.
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