Sweet Shortcrust Pastry Gluten Free
Delightfully crisp and tender, this Sweet Shortcrust Pastry is a gluten-free recipe that’s perfect for creating stunning tarts, pies, and other sweet treats. Made with gluten-free all-purpose flour, cold butter, and a hint of vanilla, this pastry achieves a beautifully buttery texture and subtle sweetness, thanks to the addition of icing sugar. This recipe also emphasizes foolproof techniques, such as rolling the dough between parchment paper and blind baking, to ensure a smooth, flaky crust every time. Whether you’re catering to gluten-free diets or simply seeking a versatile, gluten-free baking solution, this pastry is a must-try foundation for countless desserts. Ready in under an hour, it’s an ideal blend of convenience and elegance for any home baker.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 50 grams Icing sugar
- 125 grams Unsalted butter (cold, cubed)
- 2 Egg yolks
- 2 tablespoons Cold water
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
In a large mixing bowl, sift together the gluten-free all-purpose flour, icing sugar, and a pinch of salt to ensure there are no lumps.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Alternatively, you can use a food processor to pulse the ingredients together.
In a small bowl, lightly whisk the egg yolks, vanilla extract, and cold water.
Make a well in the center of the dry mixture and pour in the whisked egg yolk mixture.
Gently bring the mixture together with your hands or a spatula until a dough begins to form. If the dough is too dry, add an additional teaspoon of cold water, but avoid overmixing.
Turn the dough out onto a lightly floured surface (using gluten-free flour). Knead gently for a few seconds until it forms a smooth disk.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
Once chilled, remove the dough from the fridge and roll it out between two sheets of parchment paper to your desired thickness. Dust lightly with gluten-free flour if necessary to prevent sticking.
Carefully transfer the rolled-out dough to a tart or pie tin, pressing it gently into the base and sides. Trim any excess dough with a knife or by rolling over the edges with a rolling pin.
Prick the base with a fork to prevent air bubbles from forming. Chill the pastry shell in the fridge for an additional 15 minutes.
Preheat your oven to 180°C (356°F). Line the pastry shell with parchment paper and fill it with baking beans or uncooked rice to blind bake.
Bake the pastry in the preheated oven for 10 minutes. Remove the parchment paper and baking beans, then bake for another 5 minutes or until lightly golden.
Remove from the oven and allow the pastry shell to cool completely before filling with your desired ingredients.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 50.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
