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.
Servings: 6
Ingredients
- 7 ounces Gluten Free Flour blend Recipe Here
- 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
Equipment
- 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.