Sweet almond pastry crust (naturally gluten-free pâte sucré)

Posted by on Nov 21, 2014 in Recipes by Karen Gros | 0 comments

Sweet almond pastry crust (naturally gluten-free pâte sucré)

I developed this crust as a gluten-free substitute for pâte sucré in dessert tart recipes. It is delicious with a satisfying texture. The whole egg acts as a binder so that the pastry is not too crumbly.

Recipe by Karen Gros.

 

 

Makes one single crust for a 10- or 11-inch tart pan

1½ cups blanched almond meal  (Source:  Nuts.com)
½ cup + 2 tablespoons powdered arrowroot
1 tablespoon organic coconut flour
¼ teaspoon salt
2 tablespoons unbleached cane sugar
3 tablespoons cold unsalted butter
1 egg yolk
1 whole egg
Egg wash: 1 egg yolk + 1 teaspoon water

  1. Process the dry ingredients together in the bowl of a food processor. Cut butter into several pieces, and process until incorporated into the dry ingredients. Add the egg yolk and whole egg, pulsing until the dough comes together in a ball.
  2. Turn dough out onto a sheet of parchment or waxed paper and form into a ball (dough will be somewhat sticky). Flatten dough with hands to form a disc, and cover with another sheet of parchment or waxed paper. Roll out to form an 11-inch circle (the dough is between the parchment sheets, and you are rolling on top of the parchment paper).
  3. Remove the top sheet of parchment and invert crust into tart pan. Press dough into pan. If using a metal French tart pan, you may cut the edge with a rolling pin; otherwise, crimp the edge as desired. Prick the bottom of crust all over with a fork to allow steam to escape; cover with plastic wrap and place in the freezer for 15 minutes.
  4. Preheat oven to 350 degrees Fahrenheit. Bake crust uncovered for 12 minutes, until cooked through and slightly puffed (do not brown). Remove from oven; brush egg wash, and bake 2 minutes until golden and egg is set. Allow pastry to cool to room temperature.

 

Do-ahead:

Pastry crust can be made one day ahead. Once cooled, cover with plastic wrap or foil, and leave at room temperature.

almond meal
Photo courtesy of Nuts.com