Gluten-Free Tart Shell
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By While pie crust is tender and flaky, classic tart crust should be fine-textured, buttery, crisp, and crumbly—it is often described as being similar to shortbread.
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
WHY THIS RECIPE WORKS
We began experimenting with our classic tart shell recipe (which combines flour, confectioners’ sugar, an egg yolk, heavy cream, and a stick of butter), substituting our gluten-free flour blend for the all-purpose flour, but found the crust...
