Comments on: Gluten Free Tart Crust Recipe

By: Merak Spielman

Merak Spielman — Sat, 02 Aug 2025 15:59:56 +0000

This recipe turned out great for me!
I used Divided Sunset gluten-free flour, which contains xanthan gum so I didn’t need to add any extra.
You have to actually follow the instructions, in particular the chilling times! And gluten free dough is very sticky, so it’s important to roll it out between layers of plastic like it says.
I made a sour cherry tart so I needed to blind bake the shell. After putting the crust in the shell, I put down a circle of parchment and froze it like the instructions said, and then filled it with dry beans for pie weights. I should have made a ring of parchment for the sides, because a lot of the beans got stuck in the dough on the sides and I had to dig them out without cracking the crust which was a delicate process.
I read other reviews where people had trouble getting the crust crispy on the bottom, so I baked it on the bottom rack right above the heat elements, and increased the baking time by another 5 minutes, and it seemed to work well. I then let it and the filling cool, put the filling in the shell, and then baked it again for another 20 minutes.
Other people reported burnt edges but I didn’t have that problem, even with the extra baking time, and even without covering up the edges to protect them. Maybe it had something to do with the brand of gluten free flour they are using?
I chose a gluten free crust because one of my guests has celiac. She was so happy to have a dessert she could eat! This crust received complements from everybody, and several requests for the recipe. People agreed that it wasn’t just a good gluten free crust, it was a good crust in its own right.
Thank you!

By: Jill

Jill — Sat, 07 Dec 2024 07:03:35 +0000

This recipe tastes really good, but I don’t find it to be structurally a great option for fillings that are not baked.

I suggest trying this ahead of time or having a backup option if using for a special occasion, so you won’t be left stranded like I was.

I refrigerated the dough for 2 hours before rolling out, poked steam holes, froze in the tart shell for 30 minutes, filled with pie weights, and after 25 minutes in the oven, the edges were burnt to a crisp and the middle soggy. I removed the weights and baked for 7 more minutes, and the middle was still soggy- and it was rolled out quite thin! The edges that had cooked earliest were also quite crumbly, even though the refrigerated pie dough looked really good.

Really a shame, but I won’t be making this again.

By: Angela Roberts

Angela Roberts — Wed, 15 Feb 2023 18:56:23 +0000

In reply to Awatif. That won't work, but you'd be better off using no sweetener.

By: Awatif

Awatif — Wed, 15 Feb 2023 17:22:29 +0000

Hi, thank you for the recipe, can I substitute sugars with honey or maple syrup?

By: Angela Roberts

Angela Roberts — Fri, 25 Nov 2022 13:27:30 +0000

In reply to Raye. It's mentioned in the recipe to bake for 25 minutes. However, I would still check at 15 minutes.

By: Raye

Raye — Wed, 23 Nov 2022 12:59:33 +0000

This looks great! How long would you recommend blind baking for if you intend to add a wet filling?

By: Sharon L Dubois

Sharon L Dubois — Tue, 05 Jul 2022 14:08:56 +0000

I made this gluten free tart crust for my daughter’s 40th birthday with just one change to this recipe. I used Earth Balance instead of real butter and eliminated the salt. My daughter who is gluten free and my daughter-in-law who is both gluten and dairy free both loved this crust better than their own. I took this as a huge compliment since they both bake a lot. Thank you for this great recipe!

By: Angela Roberts

Angela Roberts — Wed, 10 Nov 2021 12:44:54 +0000

In reply to Alyssa. I probably would. Better to have more than not enough.

By: Alyssa

Alyssa — Tue, 09 Nov 2021 19:43:34 +0000

Should I double for a 9×13 pan?

By: Holly

Holly — Sat, 22 May 2021 00:45:13 +0000

I randomly found you and decided to try this recipe. I used BOB’s 1:1 flour and this recipe is dynamite! Can’t thank you enough. Great work Barbara!