Posted on June 23, 2008 by Glutenfreeda
We were delighted to find this method for tart crust that will produce a delightful, flaky crust even with gluten-free flour. This method eliminates the rolling out of the dough, which is wonderful because as we know, typical gluten-free pie crust dough does not usually ‘roll out’. No more trying to patch work pieces into the pie pan.
This simple preparation blends the ingredients in a food processor. Once combined, you can then easily free form the dough into round disks. Refrigerate, then wrap the edges of the crust over on itself so that it forms a ridge, continue around the tart. After baking, you merely cover the tart with fruit, top with meringue and bake until the meringue is golden. It couldn’t be easier and more beautiful! Free form tarts are lovely and problem-proof.
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