This needs no introduction. I have been teasing some of you with my pictures of bakewell tart on Twitter and Facebook so I thought it was about time I shared the recipe! This one was my first foray into gluten-free and dairy-free pastry and I have to say I was very pleasantly surprised at how easy it was and how deliciously short it was (without being crumbly!). In fact, it was the perfect pastry whether you follow a gluten or dairy free diet or not!
It can also be made without egg by substituting the egg with 1 flax egg made up from 1 tbsp of ground flax mixed with 3 tbsp of water and stirred until thick.
Perfect shortcrust pastry (glutenfree, dairyfree, soyafree)
Makes enough for 1 big tart plus 12 small tarts if rolled thinly.
Gluten-free and dairy-free shortcrust pastry
- 200 g plain gluten-free flour I use my free from fairy blend
- 50 g Trex solid margarine
- 50 g dairy-free margarine I use Tesco or Sainsburys own soft spread but it does say may contain traces of milk...
- OR 100g butter not dairy-free
- 50 g white sugar optional if you want sweet pastry
- 1 egg
Place the flour and margarines into a large bowl and, using a knife or fork, mash the fats into the flour until you have fine breadcrumbs
Add the sugar and mix through if using
Add the egg to the mix and bring together to form a dough. If you need to, add a tiny bit of cold water to bring it together. I didn't need to but it will depend on the flour you use
Wrap in cling film and chill for 20 minutes before using
Flour the surface well before rolling out and if making a large tart, line the tin with the pastry, then chill again in the fridge for 20 minutes before baking blind for approx. 10 – 15 minutes at 180 degrees or 160 degree fan…