Foolproof Tart Crust – Low FODMAP & Gluten-Free
If you love pies and tarts, this Crostata & Tart Crust is a must-learn recipe. It is very similar to our All-Butter Pie Crust but the ingredients vary slightly and the technique for making it is different. It is worked a little more than our pie crust and I do prefer to make this in a food processor.
You can make this by hand or with stand mixer; acquaint yourself with those directions in our All-Butter Pie Crust, and then use the visual cues given here for our Crostata & Tart Crust.
Xanthan Gum Makes a Difference
People have a lot of questions about gums, particularly xanthan and guar gum and you can read more about them in our article, Are Xanthan Gum and Guar Gum Low FODMAP? The short story is that they are low FODMAP, but some people do experience digestive upset upon ingesting. The issue is that the flexibility needed for a freeform crostata and tarts that are unmolded from their pans is best provided by xanthan gum in a gluten-free crust recipe. Do not leave it out or you will most likely have a crumbly mess on your hands.
Roll or Pat – Your Choice
This dough is very easy to work with, which means that it rolls out like a dream. You do have an option though. Let’s say you don’t have a rolling pin around – or you are just too lazy to get it out of the drawer (its happened to me. No judgement). You can simply pat this crust into a tart pan. Easy peasy. See the image below.
When you roll it out, the edges end up having a neater, crisper look (see below). But really, they are both useful techniques to know.
In addition to having a choice as to how to get the dough in your pan, you also have choices with add-ins. A little lemon or orange zest are nice additions but one of my all-time faves is poppy seeds. They are low FODMAP in 2 Australian tablespoon amounts, which equals 24 g. A tablespoon or even a little more added to the dough creates a crunchy variation that we particularly like with lemon curd and berries.
And The Crostata Approach?
You can see this crust in action in our Rhubarb Raspberry Crostata. The crust is simply rolled out, a filling is placed in the middle, the edges are casually and partially folded over the filling and the crostata is baed on a sheet pan.
Crostata & Tart Crust
Our Crostata & Tart Crust is super easy and works well with all sorts of low FODMAP fillings.
Makes enough for 1 tart or crostata; serving size is dependent on recipe it is used with
- 1 large egg, cold
- 3 tablespoons ice water
- 1/4 teaspoon cider vinegar
- 1 1/4 cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 1/2 teaspoons sugar
- Scant 1/2 teaspoon (see Tips)
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113 g) cold unsalted butter, cut into small pieces
- Whisk together the cold egg, ice water and cider vinegar and keep in fridge until needed.
- Place the flour, sugar, xanthan gum and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until the butter is cut into very tiny pieces; the mixture should ultimately be a consistent meal texture, like coarse corn meal. Sprinkle wet mixture over the dry and pulse on and off until dough is evenly moistened, then process on “ON” until dough begins to form in a ball above the blade. (This is more processing than you do with the All-Butter Pie Crust).
- Empty dough onto work surface and use hands to bring together into a ball. It should be very smooth, hold together well and not be sticky at all. Proceed as directed in individual recipes. There is no need to chill the dough.
- Recipe may be doubled if made in larger food processors (at least 11 cup size).
- When I double the recipe, I use 3/4 teaspoon xanthan gum, hence the “scant 1/2 teaspoon” listed above.