Basic Gluten-Free Sweet Shortcrust Pastry
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This gluten-free sweet shortcrust pastry is easy to make, holds its shape with a great texture and flavour. Perfect for sweet tarts, pies and galettes.
1 x 9" Tin
200g gluten-free plain white flour (I use Doves Farm)
100g ground almonds
50g confectionners/ icing sugar
½ tsp sea salt
100g unsalted butter, softened
4 egg yolks
Pre-heat the oven to 190ºC.
Grease your baking dish/ tart tin with butter.
In a medium bowl add the flour, ground almonds, sugar and pinch of sea salt and stir to combine.
Add the diced butter and squeeze between your fingers until the mixture resembles fine breadcrumbs.
Add the egg yolks to the mixing bowl and stir to combine, then use your hands to gather the dough til it forms a smooth ball.
Cover and chill in the fridge for 15 minutes.
Place the ball of dough onto a sheet of baking paper, then place another sheet on top.
Roll out the pastry evenly to approx 4mm thick and about 2” larger than the baking dish. (If making a galette, skip to step 14.)
Peel off the top layer of baking paper, then flip it over into the dish and remove the bottom layer of baking paper. Alternatively, You may wish to press the pastry into the dish using your fingers.
Cut away any excess pastry that hangs over the top edge of the dish, then using a fork prick the pastry all over.
Blind Bake the pastry by placing the baking paper back over the raw pastry, and evenly scattering the ceramic baking beads (or dried beans) over the parchment.
For a fully baked pastry with a cold filling: Bake for 16-20 minutes, then remove from the oven and take care to remove the baking paper and baking beads off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes. Fill according to your recipe.
For a parbaked pastry to be filled and baked again: Bake for 10-12 minutes then remove from the oven, and take care to remove the baking paper and baking beads off the pastry. Fill and return it to the oven and bake for a further 8-10 til lightly golden or as instructed by your recipe.
For a galette recipe: Once evenly rolled out, place on a baking tray and add your filling as per your recipe. Then fold the edges over itself and bake for 18-20 minutes or until lightly golden.
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Almonds - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)
Egg yolks - contain many essential minerals including Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium and Zinc and are a great source of many vitamins, as well as healthy fats. (Source)
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Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
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Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.