Easy Gluten-Free Tart Shells (Nut-Free, Vegan Option)
The ultimate gluten-free tart shells recipe. With a flaky texture and a rich, buttery taste that perfectly pairs with any filling. After testing three gluten-free flour mixes, this recipe offers versatility based on what you have on hand or can find, ensuring delicious results every time. Allergy-friendly with dairy-free, nut-free, and egg-free ingredients or alternatives. Makes 1 large or 2 small tart shells
Ingredients
- 2 cups Gluten-Free 1-1 Flour (Bobs Red Mill Recommended) see notes for mix options
- ¾ cups powdered sugar
- ¾ cups butter cold and cubed
- 4 - 6 tablespoon cold water adjust as needed
- 1 tablespoon cinnamon
- 1 teaspoon salt
Instructions
- Prepare Dry Mix: Whisk gluten-free flour, powdered sugar, cinnamon, and salt in a large bowl. This dry mix forms the base of your tart dough.
- Blend in Butter: Add cold, cubed butter. Blend using a pastry blender or fingers until the mixture resembles coarse crumbs with pea-sized butter lumps.
- Form Dough: Gradually add water until dough forms. It should be pliable but not sticky (similar to Play-Doh).Tip: Depending on your flour mix, you may need to add up to 2 additional tablespoons of water.
- Chill: Shape dough into a ball, wrap in plastic, and chill for 30 minutes.
- Preheat: Set your oven to 350°F (175°C) and lightly grease your tart pans.
- Roll Out: On a lightly floured surface (use GF flour), roll out the chilled dough to about ⅛ inch thickness. Carefully lift the dough and place it into your prepared tart pans, pressing it into the corners and sides. Trim any excess dough from the edges. If the dough tears, simply patch it up with excess dough.
- Bake: Prick bottoms with a fork. Bake 15-20 minutes until golden. Cool before filling.
- Cool: Allow the baked tart shells to cool completely in their pans on a wire rack. Then store or fill.
Notes
- GF Flour Mix Alternatives:
- Recipe Tips:
Homemade Mix
1 cup rice flour ½ cup cassava flour ½ cup tapioca flour Water: you might need less water; start with 4 tablespoons and adjust.
- 1 cup rice flour
- ½ cup cassava flour
- ½ cup tapioca flour
- Water: you might need less water; start with 4 tablespoons and adjust.
Gluten-Free AP Mix
1 ½ cups All-Purpose Gluten-Free Flour ½ cup Almond Flour ¼ Water: adjust the water
- 1 ½ cups All-Purpose Gluten-Free Flour
- ½ cup Almond Flour
- ¼ Water: adjust the water
- Dough Tips: If the dough is too crumbly, add water teaspoon by teaspoon. If too sticky, add a little more GF flour.
- Baking Tip: For wet fillings, consider pre-baking (blind baking) the tart shells for 10 minutes with pie weights, then remove weights and bake until fully golden.
Nutrition Information
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 299
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 428mg | 18% |
| Potassium | 10mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 535IU | 11% |
| Vitamin B12 | 0.04µg | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
| Zinc | 0.04mg |
* Percent Daily Values are based on a 2,000 calorie diet.