Karen’s Gluten-Free Buttery Tart Dough
Aug 06, 2015, Updated Feb 09, 2025
A crispy, flaky and buttery tart dough that’s delicious and happens to be Gluten Free!
Can use 4″ – 4 3/4″ tart pans or tart rings
The Perfect Gluten Free Tart Crust:
The dough comes together quickly – I mix by hand with a pastry blender – a food processor, I feel, is harder to control. Your favorite Gluten- Free All Purpose Flour will work nicely, “cut in” the butter and cream cheese (leaving them in large bits), then fold in a beaten egg. Bring together with a fork, then your hands. Portion the dough into four pieces, roll and simply pat into the 4 3/4″ false bottomed tart pans. Prick with a fork and bake until very golden.
A very versatile, delicious and easy to work with gluten free tart dough!
Enjoy…
Karen
Karen’s Gluten-Free Buttery Tart Dough
Equipment
- 1 pastry blender
- 4 4" – 4 3/4" tart molds (removable bottoms) or tart rings
Ingredients
- 1 cup gluten-free all purpose flour
- 1/4 teaspoon sea salt
- 3 tablespoons natural cane sugar
- 6 tablespoons unsalted butter, cold, preferably organic
- 3 ounces cream cheese, cold
- 1 large egg, whisked in a small bowl, I use pasture raised
- 2 teaspoons filtered water
Instructions
- For this recipe use 4, 4 3/4" tart pans.
- Place the flour, salt and sugar in a medium sized bowl. Cut the cold butter and cream cheese into tablespoon chunks, add to bowl. Use a pastry blender cut the butter and cream cheese into large bits, about 1/4". Do not overwork. Add the water to the whisked egg, blend into the bowl – mixing with a fork until it almost comes together. Veins of butter and cream cheese in the dough produce a flakier crust, do not overwork.. Quickly use your hands to bring the dough together into a ball.
- Place on a floured work surface, cut the dough into 4 even pieces. Roll each gently with your hands into a ball. Place one ball on a lightly floured large sheet of waxed paper, cover with another sheet of waxed paper and quickly roll to 1/4 " thick – about a 6" circle. Repeat with the remaining 3 dough balls. Pat each dough circle evenly into the tart shells, making a nice edge. Place them on a rimmed baking tray, refrigerate for about an hour until the dough is cold – this step insures a flaky crust. (If dough seems too soft (warm kitchen) – refrigerate them on a tray in the refrigerator until firm.
Bake the Tart Shells:
- Preheat the oven to 350 degrees. Prick the dough a bit with tines of a fork and bake until very golden, about 15 minutes. Do not under-bake. Cool completely before filling.
Filling the Shells / To Finish the Raspberry Tarts:
- To Finish the Raspberry Tarts: Remove tart shells from their rings. Fill each tart shell with a portion of Ricotta Pastry Cream, smooth the tops. Top the four tarts with raspberries. Dust with confectioner's sugar. Use other fruits if desired. Assemble before serving, or up to two hours prior (so the shells say crispy.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
