Gluten-Free Shortcrust Pastry Dough (Pâte Sablée)

Pâte sablée style gluten-free pastry crust is lightly sweet and perfectly crisp. This recipe is shockingly easy to make.

Prep Time 20

Cook Time 30

Chill Time 2 30

Total Time 50

Servings 10 inch crust

Add flour, powdered sugar, almond flour, and salt to a food processor (you can also do this in a stand mixer or by hand, but it takes longer). Pulse a few times to mix.
Add the cold butter cubes and process until the mixture looks sandy. Then add the egg and continue processing until the dough comes together.
Wrap the dough in plastic wrap and press it into a flat disc. Chill in the refrigerator for 2 hours.
Dust your work surface with flour, place the dough disc down, and cover it with a piece of parchment. If the dough isn’t soft enough to roll, let it rest at room temperature for 5 minutes.
Roll the dough from the middle upward, then from the middle downward. Turn it 90 degrees and repeat the process until it’s ¼ inch thick.
Cut the dough into pieces as needed to fit your tart pan. Roll the dough onto a rolling pin and unroll it over the pan. Gently press it in and trim any excess.
Dock the bottom with a fork. Chill for 30 minutes.
Bake at 350 for 10 to 25 minutes depending on the size of your tarts. The tart shell is done when it is golden brown.

Please read the whole post before making this recipe. It is an easy recipe but I have included extra tips to ensure your success!