I remember the days before xanthan gum was a known ingredient in gluten free baking. My mum and I used to call our gluten free pastry ‘patchwork’. It always tasted great, but it resembled an ancient ruin in structure and meant leakage was a common occurrence.
Fast forward a few innovative years, and xanthan gum came into our lives like a noughties hunk in a romcom and made everything dreamy. With this recipe, rolling your pastry out is no longer a swear-word inducing task and your liquid stays firmly in place.
This recipe is naturally gluten, oat, and booze free. It can be easily made dairy and egg free with a few simple ingredient swaps.
This tart case will need to be eaten within two-three days. Something I have never found to be a problem. To avoid your tart from drying out, keep it under a cake cloche or large airtight container.
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Place all dry ingredients in a food processor and pulse well until combined.
Dice the cold butter into small cubes and add to the food processor with the egg.
Pulse well until the ingredients have combined into a dough.
Remove from the food processor onto a sheet of clingfilm and wrap tightly. Place in the fridge for 30 minutes before rolling out.
Heat the oven to 180c fan.
Once your pastry has cooled down (if in the fridge for over 30 minutes, allow it to come back to room temperature before rolling out), place it onto a sheet of floured baking paper with another sheet palace on top. Now your pastry is ready to roll out to the required size and thickness, which here is approximately 12 inches x 12 inches and one inch thickness.
Carefully remove the top sheet of baking paper and use the base sheet of baking paper to help you flip the pastry onto your tart case. Remove the baking paper and use your fingers to push the pastry into the tart case (delicate fingers needed here!). Keep some excess pastry to hang over the tart case to avoid the pastry from shrinking in the oven.
Reuse the baking paper to place back into the tart case and generously fill with a weight. I use brown rice and add another layer of baking beads to really help the pastry keep its shape.
Place in the oven to blind bake for 10 minutes. Then remove the baking weights, before placing back into the oven for an additional 10 minutes.
Allow your pastry to cool, and then use a curated knife to remove the excess pastry from the edges to create your neat tart case. Allow the pastry to completely cool before adding any filling.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.