Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl.
Add the gluten-free flour and the sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs.
Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
To line and blind bake a tart case:
Preheat the oven to 180'C.
Roll the pastry out between 2 sheets of baking paper to 5mm thick. Transfer the pastry to the tart case and trim the edges. Line with baking parchment and cover with baking beans. Transfer to the oven and blind bake for 20 minutes until golden brown.
Once cooked, check the pastry case for any small cracks and fill with the left over pastry if necessary.
«If your tart shells are too crumbly, you can add body to the dough by adding 20g of ground flax seeds or psyllium husk. If dairy is also an issue, the unsalted butter can be substituted with coconut oil.»
Sweet treats seem to be the first foods to get thrown overboard when a gluten intolerance is diagnosed. However, it needn't be the case: gluten is actually the foe of baking! Reinstate pastry in your home and have some pie! This dough can also be baked into shortbread b...