Gluten-free shortcrust pastry

Name: Gluten-free shortcrust pastry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 1 x 23cm deep fluted tart
Ingredients: 125g unsalted butter cold and cubed; 250g gluten-free plain flour; 1 tsp xanthan gum; 1 large egg yolk

2.50 (4)

⏱ 50 mins 🍽 Makes 1 x 23cm deep fluted tart ✅ Easy 🏷 Dessert

This recipe guides you through making a versatile gluten-free shortcrust pastry, ideal for creating a tart base. The method involves rubbing butter into flour, binding with egg yolk, and chilling before rolling and blind baking. The result is a firm, golden pastry case ready to be filled with your choice of savoury ingredients or, by adding icing sugar, transformed into a sweet dessert shell. The process takes about 50 minutes from start to finish.

Ingredients

125g unsalted butter cold and cubed
250g gluten-free plain flour
1 tsp xanthan gum
1 large egg yolk

Method

Use your hands to rub the cold, cubed butter into the gluten-free plain flour in a large bowl until the mixture looks like breadcrumbs. Mix in the xanthan gum and a generous pinch of salt. In a separate small bowl, whisk the large egg yolk with 1 tbsp of cold water. Pour this liquid into the flour mixture and cut it in with a knife until it begins to form a dough. Should it remain too dry, incorporate an extra teaspoon of cold water. Gather the dough into a disc with your hands, wrap it in cling film, and refrigerate for at least 30 mins.
To use the pastry, roll it out between two sheets of greaseproof paper until it is as thick as a pound coin. Peel off the top layer of paper, then invert the pastry into your tart tin so the bottom paper is on top. Remove this final sheet of paper. Gently press the pastry into the tin's base and sides, mending any breaks with spare dough. Neaten the edges and return the tin to the fridge for 30 mins to firm.
Preheat your oven to 180°C/160°C fan/gas 4. Take one of the saved greaseproof sheets, crumple it, and line the chilled pastry case with it. Fill with baking beans, ensuring they support the sides. Set the tin on a baking tray and blind bake for 15-20 mins until the edges are golden and the base is firm. Take out the beans and paper, then return the case to the oven for 5-10 mins more until the base feels dry. Transfer to a wire rack to cool completely before adding your chosen filling.

Nutrition (per serving)

Calories230 kcal

Fat14 g

Saturates8 g

Carbs24 g

Protein2 g

Sodium20 mg

Recipe details

Skill levelEasy

CategoryDessert

DietGluten-free, Nut-free, Vegetarian