Gluten-free shortcrust pastry (version 3)
This is the version I use for most of my sweet tarts. It's delicious.
Ingredients
- 70 g buckwheat flour
- 80 g rice flour
- 50 g of almond powder
- 50 g cornstarch
- 100 g cold butter cut into cubes
- 50 g of powdered sugar
- 1 egg
- 1 pinch of salt
- 1 tsp vanilla extract (optional)
Preparation
- You can use your stand mixer to make the dough.
- By hand: Mixing the dry ingredients: In a large bowl, mix the flours, sugar and pinch of salt. Be sure to sift the sugar well to avoid lumps.
- Incorporating the butter: Add the cold cubes of butter to the dry mixture. Using your fingertips, incorporate the butter into the flour until you obtain a sandy texture. You should get a mixture that looks like fine sand.
- Adding the egg: Make a well in the center of the mixture and crack the egg into it. Mix gently with your fingers or a spatula until you obtain a homogeneous dough. If the dough is too dry, add one to two tablespoons of cold water.
- Resting the dough: Form the dough into a ball and wrap it in cling film. Let sit in the refrigerator for at least 30 minutes. This resting time is essential so that the dough is easier to roll out.
Roll out and bake the dough: Preheat your oven to 180°C (thermostat 6). Take the dough out of the refrigerator and roll it out on a lightly floured work surface (with gluten-free flour). For my part, I spread it between two plastic wraps. Then place it in a tart mold or cut out circles for tartlets. Prick the bottom of the tart with a fork to prevent it from swelling during cooking. (this is optional if you bake the pie directly with the filling).
- You can then bake your pie directly with the filling or blind bake it.
- Blind cooking: Cover the dough with baking paper and baking balls (or dried beans). Cook the dough blind for about 15 minutes. Then remove the paper and balls and cook for another 5 to 10 minutes until the dough is golden brown.