I originally featured a tart pastry in the recipe for Gluten-Free Lemon Tart, but I’ve decided to split it off into its own entry, because tart pastry crops up in a lot of recipes, such as the cauliflower and yoghurt quiche I’ll be posting tomorrow.
You can also find a recipe for short crust pastry here.
One drawback of tart pastry, is that I find it difficult to work with at times. Mostly this is because I don’t plan ahead enough to allow time for the pastry to sit. If you do leave the pastry to sit in the fridge for half an hour, the shortening has time to make the grains in the flour swell and burst, and the pastry becomes much more malleable.
The gluten-free recipe is even more difficult. Luckily it still presses back together easily, so when it (inevitably) falls apart, I just patch the pieces back together in the tart tin. Kind of like playing with play-dough all over again.
What do I need?
- 1 3/4 cups plain flour
- Pinch of salt
- 150g (2/3 cup) unsalted butter, chilled and diced
- 1 egg yolk
- Chilled water as needed
- 1 cup fine rice flour
- 1/2 cup maize corn flour*
- 1/2 cup soy flour†
- 1 tsp guar or xanthan gum
- 2/3 cup butter, chilled and diced
- 1 egg yolk
- Some cold water
What do I do?
Sift the flour/s and salt into a large bowl. Add the butter and rub it in with your fingers until the mixture has the texture of breadcrumbs. Add the egg yolk and mix the dough until the dough starts to come together. Add a couple of teaspoons of cold water (or more) as necessary. Bring the dough together with your hands and shape it into a ball.
Or you can be lazy and do the whole thing with a quick whiz of the food processor.
Wrap the ball of dough in plastic wrap and put it in the fridge for at least 1/2 an hour. Try to allow yourself enough time for this; I always decide what I’m going to make at the last minute, so I often cheat and skip it, which makes it much harder to work the pastry.
Use the time to make whatever filling you’re going to use!
Roll the pastry out into a large circle on a lightly floured surface until it’s large enough to line your tart tin. Do your best to pick the pastry up (see my shortcrust recipe page for tips on how to do this); slide a palette knife or egg lift under it first, as it tends to stick to the bench.
Line the tart tin with the pastry, trimming the edge and pinching the pastry up a little to make a slightly raised border around the rim.
Heat the oven to 200°C/400°F. Rest the pastry case in the fridge again for another 10 minutes.
To bake the case blind, line it with greaseproof paper, or maybe foil, then fill it with rice, dried beans, or baking beads if you’ve actually bothered getting them. I have a container of rice in the pantry that’s especially put aside for baking blind. God knows how long it’s been there now, but it’s still doing the job fine!
Bake the case blind for 10 minutes, then remove it from the oven. Reduce the temperature to 180°C/350°F. Remove the rice, beans or beads from the pastry case.
Fill the case with your filling, and finish baking!