Crostata & Tart Crust
Our Crostata & Tart Crust is super easy and works well with all sorts of low FODMAP fillings.
Low FODMAP Serving Size Info: Makes 1 tart crust; serving sizes will depend on filling
Ingredients:
- 1 large egg, cold
- 3 tablespoons ice water
- 1/4 teaspoon cider vinegar
- 1 1/4 cups (181 g) Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 1/2 teaspoons sugar
- 1/2 (Scant) teaspoon xanthan gum (see Tips)
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113 g) cold unsalted butter, cut into small pieces
Preparation:
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Position rack in center of oven. Preheat oven to 375°F/190°C. Coat the inside of a 9 to 10-inch (23 cm to 25 cm) loose-bottom fluted tart pan with nonstick spray; set aside. Whisk together the cold egg, ice water and cider vinegar and keep in fridge until needed.
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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).
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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. If you want to partially or completely bake the crust, proceed as follows.
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Use fingers and palms to evenly press the dough into your prepared pan, taking care to create an even layer on the bottom and sides. Prick in a few places with a fork. Line with aluminum foil and pie weights and bake for about 10 minutes or until the crust is just beginning to dry out. Remove foil and weights and continue to bake to desired doneness. For partially baked, leave the dough with a little rawness and resistance. To full bake, keep baking until light golden brown. Cool pan on rack.
Dédé's Quick Recipe Tips Video
Notes:
Tips
- 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.