How to Make a Gluten-Free Sweet Tart Dough

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April 24, 2012

Yesterday we made a savory tart shell. Today's it's time for dessert!

Before we begin, here are few notes:

There are no eggs in the recipe. Thanks to the generous amount of butter, this egg-free tart dough is wonderfully tender.

Instead of making the dough in a food processor, use a stand mixer. The dough is put together the same way you'd make sugar cookies. And, in fact, the finished texture is very similar to buttery shortbread cookies.

If you are making a fruit tart, the crust, after a few hours, can get soggy. To avoid this, spread the baked tart shell with melted chocolate. After the chocolate hardens, fill the crust with fresh fruit. The chocolate prevents the crust from getting soggy and adds a nice flavor surprise. If you don't want chocolate in your tart, make the fruit tart right before serving.

Here's how to make a sweet tart:

In the bowl of a food processor, cream together the butter, sugar, and vanilla. The mixture won't get light and fluffy. Rather, it turns into a nice thick paste.

Add the dry ingredients. At first the dough will be very dry. This is normal. You want to stop the mixer and scrape down the side and bottom of the bowl. Some butter will cling to the bowl. We want that butter in the dough!

After about two minutes of mixing, a dough will form.

Like we did yesterday, transfer the dough to the pan. No rolling required! And this dough presses out so easily, I don't even take the time to pinch it into pieces.

Press dough into pan, prick bottom of tart with a fork and chill.

Bake tart until golden brown. (It was smell nicely of butter and sugar.) Cool and fill as desired.

Here's the recipe!