Gluten Free Tart Crust or also known as Gluten Free Pâte Sablée is one of the basic pastry doughs every baker or pastry chef should know. You may know it as shortcrust, sweet short pastry, sweet-tart crust, or simply a tart dough.
Gluten Free Pâte Sablée is the richest one when it comes to flavor and also has a higher sugar content which makes it perfect for desserts such as my Gluten-Free Strawberry Rhubarb Tartlet. Originating from the french word sabler, meaning “to sand,” pâte sablée is more cookie-like (due to the almond flour) and has a melt-in-your-mouth texture. Other tart dough varieties are known as Pâté brisée and Pâté sucrée.
Use this recipe to create my Gluten Free Strawberry Rhubarb Tartlets or Gluten Apple Caramel Tart.
- Recipe Ingredient Notes
- Recipe Equipment Notes
- How to make Gluten Free Tart Crust with a Standmixer
- How to make Gluten Free Pâte Sablée in the food processor
- How to assemble Tart Shells
- How to blind bake tart shells
- FAQ about Gluten Free Tart Crust Recipe
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten-Free Flour: I have tested this recipe for Gluten Free Pâte Sablée with three popular gluten free flour blends as well as my own blend. I was pleasantly surprised to see King Arthur Measure for Measure worked in the Gluten Free Pâte Sablée as well as Cup4Cup and Bob's Red Mill 1-to-1. Cup4Cup did provide the lightest crumb.
Almond Flour: The almond flour gives this dough its richness and cookie-like texture. If you are nut-free, please substitute with 40 grams of additional gluten-free flour. Please make sure to use Almond Flour and not Almond Meal. (Pro Tip: Check the baking aisle at your local Aldi - their Almond flour is exceptional)
Butter: I recommend using high quality butter since butter is the star ingredient of this recipe.
Recipe Equipment Notes
One can make Gluten Free Tart dough in the food processor, with a stand mixer, or by hand. I choose the food processor because it's cleaner and quicker. If you choose to make this by hand, you can use a pastry cutter to cut in the butter on your hands.
To roll out the tart dough, I recommend using a rolling pin but in a pinch a clean wine bottle works just fine.
As for the tart shell, there are several varieties available. I highly recommend using one with removable bottoms.
How to make Gluten Free Tart Crust with a Standmixer
Make sure the butter and the egg are at room temperature. This will ensure a sandy texture in the dough and a tender texture in the baked gluten-free crust.
Step 1: In a small mixing bowl whisk together the gluten-free flour, almond flour, and kosher salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment combine the room temperature butter and granulated sugar. Cream together until smooth without overmixing it.
Step 3: Scrape down the sides of the bowl and the room-temperature egg. Continue to mix until combined.
Step 4: With the mixer running at a low speed, add the dry ingredients. Mix just until there are no more visible spots of flour.
Step 5: Transfer the dough to a parchment-lined sheet tray. Gather the dough and press it into a round disk, around 1" tall. Wrap it in plastic wrap and refrigerate for at least 2hrs up to 2 days.
How to make Gluten Free Pâte Sablée in the food processor
Do not be alarmed if this dough is very soft. It will be set up in your fridge before being rolled out to create the tart shells.
Step 1: Combine the dry ingredients in the food processor and pulse 10-15 times to combine
Step 2: Add the room temperature butter which has been cut up into smaller pieces). Pulls several times, around 10-15 times, to combine the dry ingredients with the butter.
Step 3: Now turn the food processor on and blend for 10 seconds. Add the whole egg through the feeder. Blend to combine (5-10 seconds).
Step 4: Transfer the dough to a parchment-lined sheet tray. Gather the dough and press it into a round disk, around 1" tall. The gluten-free tart dough may appear a bit sticky and soft but once it has rested in the fridge it will be perfect. Wrap it in plastic wrap and refrigerate for at least 2hrs up to 2 days.
How to assemble Tart Shells
To make tart shells, roll out the chilled Gluten Free Pâté Sablée between two sheets of parchment paper. If the dough is too cold to roll out, allow it to sit at room temperature for 10-15 minutes.
The best way to roll out any dough is by starting in the center and rolling outward. To ensure your dough rolls out even, rotate your parchment paper 90 degrees every few rolls and repeat (this will also prevent the dough from cracking). If the dough feels stuck or is sticking ot the rolling pin, dust it with some additional gluten-free flour.
Roll out the dough around ⅛-¼ inch thick - around 0.5cm (50 mm)
If the dough softens, refrigerate for a few minutes before cutting and placing it into the tart shell.
Remove the parchment paper and use a cutter or plate slightly larger than your tart shell to cut it into a circle. It does not have to be perfectly round but bigger than the tart shell.
Lay your dough circle over your tart shell and gently press into the shell. Use your fingers to gently press the dough into the bottom of the pan and up along the edges. Don’t worry if excess dough hangs over the edges. Take a small paring knife or use your fingers and trim off the dough that’s hanging over the edges of each tart pan. It’s okay to leave a little bit of extra dough (like ¼″ or 2-3mm) in case the dough shrinks a little bit while we blind bake it.
Important: Allow your prepared tart shell to sit in your fridge for 30 minutes before blind baking them. You can shape the tart shells up to 3 days ahead of time before baking them. You may also freeze them for up to 3 months.
Yes, you can re-roll all your dough scraps but I wouldn’t reroll them more than 2 – 3 times top, or your dough will be very tough!
How to blind bake tart shells
Before we can fill our tart shell(s) with a delicious filling, one has to blind-bake it. This step does not fully bake the dough. It just gives it a head start.
Step 1: Preheat the oven to 350F and arrange the rack in the middle.
Step 2: When your oven is preheated, poke the gluten-free tart crust several times with a fork (this helps to release any air that might be trapped)
Step 3: Press a square of parchment paper or aluminum foil tightly against the gluten-free tart crust. Make sure to cover the edges to prevent them from burning. Fill it evenly with dried beans or dried rice or pie weights if you happen to own some.
Step 4: Bake for 15 minutes and remove from the oven. Carefully remove the parchment paper and dried beans (just grab the edges and remove them)
Step 5: Allow the tart shell to cool down on a wire rack before filling it.
FAQ about Gluten Free Tart Crust Recipe
While the pie crust is made with cold butter, the tart crust is made with room-temperature ingredients which gives it a cookie-like texture.
Most likely this happened because of a measuring error or overworking the dough. Another reason could be overbaking the dough when blind baking it. Please make sure to adjust baking times accordingly depending on how big your tart shells are.
I recommend using a recipe for tart dough, like my Gluten Free Pâte Sablée recipe when using a tart shell.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Pâte Sablée
A classic French recipe for Gluten Free Pâte Sablée, also known as shortcrust or tart dough. Perfect for sweet and savory recipes.
For the GLUTEN FREE PÂTE SABLÉE
- 240 grams Gluten-Free Multipurpose Flour
- 40 grams fine ground almond flour
- 75 grams powdered sugar
- ⅛th teaspoon kosher salt
- 113 grams butter, room temperature, cut into smaller pieces
- 1 large egg, room temperature (around 60 grams)
How to make Gluten Free Tart Dough (Food Processor)
- Combine the gluten-free flour, almond flour, powdered sugar, and salt in your food processor and pulse to combine 10-15 times.
- Add your room temperature butter and pulse 10-15 times until it has a crumbly texture.
- Turn your food processor to blend and blend for 10 seconds and add your whole egg through the feeder.
- Blend to combine (5-10 seconds)
- Remove the dough (which will be very soft) from the food processor bowl onto a parchment-lined sheet pan. Using the parchment paper, compress it into a disc and wrap it with the paper. Chill in the refrigerator for at least 2 hours before rolling out.
- This dough can be made for up to 3 days ahead and be frozen for up to 3 months.
How to make Gluten Free Tart Dough (Standmixer)
- In a small mixing bowl whisk together the gluten-free flour, almond flour, and kosher salt. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment combine the room temperature butter and granulated sugar. Cream together until smooth without overmixing it
- Scrape down the sides of the bowl and the room-temperature egg. Continue to mix until combined.
- With the mixer running at a low speed, add the dry ingredients. Mix just until there are no more visible spots of flour.
- Transfer the dough to a parchment-lined sheet tray. Gather the dough and press it into a round disk, around 1" tall. Wrap it in plastic wrap and refrigerate for at least 2hrs up to 2 days.
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Amount Per Serving: Calories: 100
Calories are a guestimate and randomly generated.
can you send me a berry filling for gf pie to celebrate our 4th of July ?
Daniela Weiner says
Good Morning, I am happy to provide you with measurements for a berry filling for my gluten-free tartlets later today. You are very welcome.
Daniela Weiner says
You can use the filling listed here but use mixed berries instead of strawberries and rhubarb - https://theglutenfreeaustrian.com/classicpastries/glutenfreerhubarbstrawberry/
Can you use your flour blend in this recipe?
Yes! It works wonderful in this recipe
Virginia Ritchey says
Do you have a regular pie crust receipe? If using this one for quiche does the sweetness seem to be noticed?
Just made your cinnamon rolls last week and they were wonderful. Enjoyed by gf and non gf alike.
I am looking forward to using more of your creations. Thank you. I will be sending some money for your continued work!
Hi, if I use this recipe to make a pecan pie, should I blind bake the crust first? Thank you!
yes, I recommend blind baking it
I made this with your caramel apple tart - it is delicious and just the perfect amount of sweet. Will make again and again!
Hi! I noticed that for the food processor version you say to add a whole egg, but the stand mixer version only requires an egg yolk. Is this correct? Want to make sure for when I make it tomorrow!
That was a typo on my end. The recipe is made with ONE whole egg - no matter if it's made in the food processor or mixer 🙂
Update! Made this for Carla Lalli Music’s Nuts On the Bottom Caramel Tart and it was EXCEPTIONAL. It is very sturdy, it held up against the caramel, but also tender and soooo buttery and delicious. And easy! I used cup4cup flour and froze my dough ahead of time for a few days, then thawed and baked. No grittiness whatsoever. Honestly couldn’t be happier with the final product.