|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This buttery and tender, savory gluten-free shortcrust recipe is adapted to gluten-free cooking from a recipe that appears in "Artisan Patisserie for the Home Baker" by Master Baker Avner Laskin. Use this shortcrust to make delicious tarts and quiches. A food processor makes this recipe extremely fast and easy. Freeze dough for up to two months—an ideal make-ahead recipe for busy gluten-free cooks.
You need an 8- or 9-inch tart pan with a removable bottom and fluted edges. It does not need to be greased for this recipe. If you don't have a tart pan, an 8- or 9-inch pie plate will work.
1/2 cup (4 ounces) unsalted butter, cold, cut into 1 tablespoon pieces
1/2 teaspoon salt
1 large egg
1 tablespoon ice water
1/4 cup almond meal, see tips
1/4 cup gluten-free all-purpose flour, e.g, Bob's Red Mill Pizza Crust Mix
3/4 cup light buckwheat flour, or sorghum flour
Preheat oven to 375 F / 190 C
Add butter pieces and salt to a food process and pulse until combined and smooth.
Add egg, water, almond meal and gluten-free all-purpose flour mix and pulse until combined and smooth.
Add buckwheat flour (or sorghum flour) and pulse until the mixture forms a ball.
Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper. Lightly dust the ball with flour and shape into a disk.
Wrap dough in the waxed paper and refrigerator for at least 1 hour or until firm before rolling. If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag. Label, freeze and store for up to two months. It the dough is for immediate use continues with directions.
Roll the dough between 2 sheets of lightly floured waxed paper.
Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto tart pan or pie plate.
Gently peel back the waxed paper and press the dough into the pan. If the dough tears just patch with pieces of dough. If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough—this creates a nice thick top edge for the crust.
Bake in preheated oven for 15 minutes or until crust is light golden brown.
Tips: Save money- make your own fresh almond meal. Tart pans with removable bottoms with fluted edges make great looking quiche crust, and the removable bottom makes cutting and serving quiche very easy!
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.