pâte sucrée (sweet shortcrust pastry)

gluten free pâte sucrée (sweet shortcrust pastry)

I’ve recently come to a marvelous realization about gluten-free baking

Pastry dough is now a piece of cake!

Eliminating the gluten from the baking means you don’t need to worry about over working the dough & making it tough. It means you don’t need to spend hours working the flour into the cold butter with your cold finger tips. It means you can melt the butter & pour it straight into the dough mix!

Not going to lie, it took me a while to connect the dots, but once I did I was thrilled!

You’d think my pastry would suffer too being gluten-free & all. Well let me just tell you, I had a professional try my tartlet shells & they were impressed!

Current scoreboard: Wheat-Eaters 0 :: Gluten-Free 1

I like winning. I like winning a lot.

Having come to this realization, I may need to start making pies again. Have I ever mentioned how much I love pie?

Ingredients: (makes 36 mini tartlet shells)
– 330g gluten free white flour blend
– 100g icing sugar
– 0.25 tsp salt
– 1 tsp xanthan gum
– 1 tsp guar gum
– 180g unsalted butter, melted
– 2 large egg yolks
– 2 tbs water

1. combine the flour, sugar, xanthan & guar gum in a bowl & whisk to combine. Add in the butter, yolks & water & mix until everything has been evenly distributed. The dough will be very wet at this stage.
2. flatten the dough into a disc & wrap with cling film, refrigerate for 2 hours. During this time, the dough will absorb all the extra moisture it had before.
3. brush your tartlet tin with melted butter & place in the fridge for 10 minutes.
4. dust your work surface with flour & roll out your dough to 3mm thick. Cut discs that are a little bigger than the tin you are working with. The size of my tartlet tin called for 7.5cm. Line your tin with the pastry & place in the freezer for half an hour.
5. preheat your oven to 150C. Blind bake your shells for 25 minutes. If not golden by the end of the baking, remove the baking weights & continue to bake for 5 to 15 minutes until they reach a nice, light, golden colour.
6. remove from the oven & transfer to a wire cooling rack to cool. Once cool, shells can be filled with whatever filling you desire.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

*** the dough itself can be frozen for up to a month. I usually make a batch or two & divide it out into smaller portions, that way I can take some out of the freezer the night before I need it & always have freshly baked tartlet shells on hand to fill with goodness. ***
*** you don’t have to make tartlets with this dough, it can just as easily be rolled out to make a large tart, or a pie. ***

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


16 thoughts on “pâte sucrée (sweet shortcrust pastry)

    • Thank you Rosie. They were a synch to make & absolutely delicious. My other half couldn’t stop eating them even though I kept insisting they were destined to be filled. I have a real weakness for all pastry dough though.

    • Hi Mrs. H. I achieved the scalloped edges by using a fluted circular cookie cutter & then pressing the discs into a cupcake form. It worked wonders.

  1. Have made this, frozen it, and used it a few weeks later. It was divine! Tender, sweet and soft. Had to book mark this page, once i, thankfully, found it again. It will be my standard now. Thanks for the great recipe info.

    • I’m so glad you liked it! Thank you for the rave review & taking the time to tell me. I’d love to know what delicious filling you used with it.

      • I made one large dairy, gluten free lemon meringue pie. Never made one before, and boy was it good! (I use a dairy free spread instead of butter and it works just fine luckily for me!) I’m whipping up more of your pastry today and have foraged some wild blackberries from the paddock next to our home. I’m going to try and make a blackberry custard tart. Looking forward to trying it.

      • That sounds absolutely incredible. Both of them do. Lemon meringue pie, or anything lemon is my favourite. The blackberry custard sounds divine too. If your recipe is successful, would you consider doing a guest post & sharing it with the readers? Good luck! Dying to know how it turns out :)

      • That’s a bit scary, don’t even know how to do a guest post, but if it’s good, it is nice to share successes so perhaps you could explain how .
        ITs in the oven now, so fingers crossed for a good result.

      • I’m sure it will be phenomenal! If you really are interested in doing the guest post, send me an e-mail with the recipe, your photos & what ever you’d like to say about it, also let me know if you want me to include contact details (so people can reach you for questions) or if you just want to sign your name. Then once it’s up I’ll send you the link & you can share it with whomever you like & show them the recipe you wrote! :)

  2. Ok, thanks, I would love to. I can’t seem to find your email address sorry, are you able to point me in the right direction, and I will write a post and email it.
    Thanks for the opportunity :)

    • Good morning Mia,

      If you only used buckwheat flour instead of a white flour blend, then a dark pastry crust is very normal & you did nothing wrong. The results won’t be identical as far as texture goes because the starch content in a blend more closely resembles that of wheat flour. However it shouldn’t be a huge difference. I actually find the dark pastry shells quite visually appealing, but if you’re after a more traditional looking shell, then look into buying a premade blend that consists of corn, rice, buckwheat & potato. Avoid anything with a bean flour in the mix as it adds a funky flavour. I hope this helps!

share your thoughts if you want

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s