Gluten Free Sweet Pastry for Pies and Tarts
I’ve a recipe for gluten-free sweet pastry for pies and tarts just for you. Because you deserve a good one.
During the first lockdown I posted a recipe for gluten-free sweet shortcrust pastry which is not good. I’m leaving it there because that post is really about saying thank you to the migrant workers who came here to pick fruit. And also to say thank to all the people responsible for putting food on our tables and doing all the essential jobs that keep us all going. Thank you.
But it’s not a good recipe. And I’m slightly mortified that it’s been on the list of trending recipes for a few weeks now.
And seeing as how we all love to bake sweet treats during a shutdown I thought best add a good recipe for a gluten free sweet pastry for you right away.
So is this a good gluten free sweet pastry recipe?
Yes, this is a good one. I adapted the recipe for the pastry from Tasty’s Hong Kong Style Egg Tarts.
I added in a little buckwheat flour and some dark tea – and a little cream. I can’t really remember why I added in the cream but this is very good so I’m keeping it in.
None of the shops near me are currently stocking any gluten-free white flour mixes. All I could get was rice flour which works fine. The only thing is the rice flour pastry is a bit more crumbly, I find. So I’m going to say gluten-free white flour or rice flour in the recipe ingredients.
- 150g gluten-free plain flour or rice flour
- 50g buckwheat flour
- 115g salted butter, cold and diced
- 40g icing sugar
- 2 tablespoons of egg, beaten
- 1 tablespoon of dark black tea
- 1 tablespoon of single cream
- Add the flours and the icing sugar into a blender and pulse until they are well mixed - just a few pulses will do it.
- Next add in the butter and again pulse until all the flour looks crumby.
- Now add in the egg, tea and cream and blend until it forms a dough ball or until it has all clumped together like pastry dough.
- Take or scrape out from the blender, form it into a ball with your and and wrap it in slightly oiled cling film. Leave in the fridge for 1 hour.
- When ready take the pastry dough ball from the fridge, dust a large flat surface with gluten-free flour and roll out as needed for your pies. Or you could just make jam tarts!
- Bake in the oven for 15 minutes before filling to avoid a soggy base.
- Hope you love this as much as I do.