GLUTEN-FREE DESSERT PASTRY
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob's Red Mill produces the version I used. Millet flour will also work, but it has a chalkier flavor. The almond flour absorbs moisture and helps hold the dough together. The dough will crack if you roll it out cold, so I roll it between pieces of plastic before I chill it. Then I remove it from the refrigerator and let it soften just enough so that I can line the tart pans without it cracking.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 30m
Yield 2 9-inch crusts
Number Of Ingredients 8
Steps:
- Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
- Add the almond flour and vanilla extract and combine at low speed.
- Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
- Gradually add the remaining flour and mix just until the dough comes together.
- Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
- Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you'll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it's pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.
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Vijay Kumar Mahra Vijay Kumar Mahra 7777
[email protected]I didn't like this pastry at all. It was dry and crumbly, and it didn't have much flavor. I would not recommend this recipe.
Cheryl Abernathy
[email protected]This pastry is okay. It's not as good as traditional wheat flour pastry, but it's a good option for people with Celiac disease. I would recommend trying it if you're looking for a gluten-free dessert.
WONDERBOY Ngcobo
[email protected]I'm not a huge fan of gluten-free desserts, but this pastry is really good. It's not too sweet, and it has a nice, flaky texture. I would definitely make this again.
Oppojaan Oppojaan
[email protected]This pastry is a little bit time-consuming to make, but it's definitely worth it. The end result is a delicious and beautiful dessert that's perfect for any occasion.
Yousef Moataz
[email protected]I made this pastry for a party last weekend, and it was a huge success! Everyone loved it, even the people who don't have Celiac disease. I'm definitely making this again for my next party.
Lucy Omoregie
[email protected]This pastry is really easy to make, even for a beginner baker like me. I love that I don't have to use any special ingredients or equipment. I just mixed everything together and popped it in the oven.
catquest YT_YARON_
[email protected]I love that this recipe uses almond flour instead of wheat flour. It gives the pastry a really unique and delicious flavor. I also love the addition of cinnamon and nutmeg. It makes the pastry taste like fall.
Korayende Kato Arnold
[email protected]This recipe is a lifesaver! My daughter has Celiac disease, and it's been so hard to find gluten-free desserts that she actually likes. This pastry is a hit with the whole family, and I'm so grateful for it.
Hridoy Singha
[email protected]I was skeptical at first, but this pastry turned out amazing! It's light and fluffy, and the flavor is spot-on. I'll be using this recipe for all my future gluten-free baking.
Lucas Groves
[email protected]This gluten-free dessert pastry is a game-changer! It's so flaky and delicious, I can't believe it's gluten-free. I'm definitely making this again.