Recipe: Sweet Buttery Shortcrust Pastry – Regular and Gluten-Free

Sweet Buttery Shortcrust Pastry
Regular and Gluten-Free

Makes enough for an 8 or 9 inch tart pan or as the base of 10 inch spring-form pan. It also makes delicious cookies.

1 cup whole wheat pastry flour
8 tablespoons (1 stick) very cold unsalted butter, cut into chunks
1/4 cup honey
1 large egg
Cold water

In a food processor, add the flour and the butter. Pulse until combined. The mixture will be crumbly. Add in the honey and egg. Pulse until the mixture comes together into ball. Add cold water if necessary to help the dough formation. Remove the ball and place in a covered bowl. Put the ball into the fridge for at least an hour before using. It will keep in the refrigerator for week and also freezes well.

For a gluten-free version: 1/3 cup coconut flour, 10 tablespoons unsalted butter, 1/3 cup honey, and 2 eggs. Assemble as directed above.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s