Servings: One 9-inch tart crust servings Prep: 15 min Cook: 25 min Passive: 40 min

This gluten free tart crust recipe is tried and true. It’s buttery yet sturdy, and won’t shrink in the oven! Fill it with lemon curd, chocolate mousse or vanilla bean pastry cream for the perfect dessert. Note: gluten free dough can be a bit tricky. Rather than rolling out the chilled dough, gently tap your rolling pin across the surface to flatten. This helps the dough spread and flatten without cracking. To prevent air bubbles from forming while it bakes, press aluminum foil over the top of the unbaked crust and fill with pie weights. No pie weights? Use 4 cups of dried beans or rice to keep the aluminum foil weighed down. Let the beans/rice completely cool before storing for next time!

Servings

n/a

Prep time

15 minutes

Cook time

25 minutes

Passive time

40 minutes

Ingredients

1 ½ cups Gluten Free 1-to-1 Baking Flour (225 g)
½ cup Powdered Sugar (60 g)
½ tsp Kosher Salt
½ cup cold unsalted Butter, cut into small pieces (115 g)
1 Egg (50 g)

Instructions

Preheat oven to 375°F.
In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Drop in the pieces of cold butter and pulse until they just disappear into the flour mixture. Add in the egg and process together, stopping just as the dough forms a ball and starts to pull away from the sides of the bowl.
Remove the dough from the food processor and pat into a flat disk. Wrap tightly and refrigerate for 30 minutes.
Take the crust from the refrigerator and place on a lightly floured surface. Gently tap the crust with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
Press aluminum foil into the crust and fill with pie weights or dried beans/rice. To parbake, bake for 25 minutes. To fully bake, bake for 30 minutes.