Gluten Free Sweet Pastry

Gluten Free Sweet pastry

1. Pre-heat the oven.
2. Rub a little butter around the inside of 20cm/8” round baking dish or tart tin or insert a baking liner.
3. Sieve the flour, sugar and xanthan gum into a large bowl and stir to combine.
4. Add the butter and using a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
5. Add the egg yolks to the mixing bowl and stir to combine.
6. Using your hands, gather everything together to form a smooth ball of pastry dough.
7. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
8. Roll out the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the pastry into the dish using your fingers.
9. Cut away any pastry that hangs over the edge of the dish.
10. Prick the pastry all over with a fork.

Blind Baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes. Fill according to your recipe.
4. If the pastry is to be filled and cooked again, bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 5-6 minutes without browning too much. Or remove from the oven and leave to cool before removing the parchment and baking beans.
5. Fill and bake according to your recipe.