Gluten Free Tart Crust (Pâte Sucrée)
Master the art of a gluten-free tart crust (Pâte Sucrée) with this step-by-step guide. Made with almond flour for the best flavor. Perfect for sweet tarts, pies, and mini desserts.
Ingredients
- 250 grams (1⅞ cups) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- 30 grams (⅓ cup) fine almond flour
- 126 grams (9 Tablespoon) unsalted butter softened to room temperature
- 50 grams (⅔ cup) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Mix together flour and almond flour set aside.
- Add the butter into the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 30 seconds until smooth and creamy.
- Sift in the powdered sugar and salt and mix until combined and smooth. Add in the vanilla and the egg and mix until combined.
- Gradually add your flour while mixing on low until everything starts to come together and a dough forms.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 1 hour
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Cut the dough as needed into pieces to fit over your tart pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough.
- Dock the bottom with a fork. Chill for 30 minutes.
- Bake at 350 for 10 minute to 25 minutes depending on the size of your tarts. The tart shell is done with it is golden brown.
Equipment
- electric mixer or stand mixer
Notes
- Use vegan butter like Earth Balance for dairy-free.