Gluten Free Tarts 101

Gluten Free Tarts 101

Gluten Free Tarts 101 is a short  guide to rolling and baking your pastry. The crust is important for stability of the filling, longevity of the tart, and of course taste!

Once you have made your Gluten Free Tart Dough and let it rest, it is time to roll it out. Here’s how to do this to ensure success!

To Roll the Dough Out

1. Let the dough come to room temperature for 30 minutes.
2. Prepare the tart pan, using butter or butter substitute.
3. Dust the surface lightly with Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.
4. Roll the dough into a circle.
5. Be sure to lift and turn counter-clockwise, as you do this to prevent sticking.
6. Roll the circle larger than the tart so it will reach up and over the sides slightly.
7. Roll the dough on to the rolling pin.
8. Gently roll it into the tart pan.
9. Press the dough into the bottom and side of the pan.
10. Roll the rolling pin across the top to remove the excess dough.
11. Prick the bottom with a fork.
12. Chill the tart shell in the refrigerator for 20 minutes to 24 hours.

How to Bake Gluten Free Tart Shells

Once you have rolled out your Gluten Free Sweet Tart Dough and have let it rest in the fridge, it is time to bake it. How you bake it depends on the recipe and the filling that has been prepared.

Baking Methods

Some recipes will call for a partial bake of the tart. This is used to set the crust and cool it before a filling will be placed in again. Think cooked custards, pumpkin, or French lemon tarts

For other recipes, where the recipes calls for a prebaked tart, the pastry will need to be cooked completely. Think lemon, orange of lime curd tarts, and fruit tarts with pastry cream.

To Partially Bake Gluten Free Tarts

1. Preheat the oven to 325 F.
2. Cut a circle of parchment paper large enough to sit flat over the dough and reach above the sides.
3. Fill with dried beans, rice or pie weights.
4. Bake the tart for 15 minutes.
5. Remove from the oven.
6. Take the parchment paper out along with the weights.
7. Bake for 5 minutes more.

To Prebake the Gluten Free Tarts

1. Preheat the oven to 325 F.
2. Place a round of parchment paper over the tart large enough so that it reaches above the sides.
3. Fill with dried beans, rice, or pie weights.
4. Bake for 15 minutes.
5. Remove the weights.
6. Bake for 10 minutes more.

 Understanding:

• Letting the dough rest makes it easier to work with.
• Bringing it up to room temperature after chilling makes it easier to roll out.
• Pricking or docking with a fork allows steam to escape.

 

Notes:

Our recipes for gluten free tart doughs in all the many varieties freeze extremely well. Make up a double batch and freeze. Then when ready to use, simply unthaw in the refrigerator.