Tarts are especially versatile desserts and offer variety when served as part of a multi-dessert table. Baked tart shells can be filled with just about anything, from icing to ganache to lemon curd, and effortlessly decorated with fresh or candied fruit. This tart dough can be used in any size tart pan, from tiny tartlet pans to 10-inch rounds, as well as rectangular tart pans. Grease and dust the tart pans with gluten-free flour to prevent the dough from sticking. If you don’t have tart pans handy, small or large cupcake pans work really well as an alternative!
Sugar Tart Dough
Makes about 28 ounces | 805 grams, enough for two 9-inch round tarts or four dozen 2- to 3-inch tarts
- 1 tablespoon golden flaxseed meal
- 3 tablespoons warm water
- Dry Ingredients
- 3 cups | 450 grams Lael Cakes Gluten-Free Flour (page 11)
- 1 cup | 210 grams evaporated cane juice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Wet Ingredients
- ½ cup | 120 ml safflower oil
- 1 cup | 147.5 ml vanilla soy or rice milk
- ½ teaspoon vanilla bean paste (or 1 vanilla bean pod or ¼ teaspoon vanilla extract)
In a small bowl,
combine the flaxseed meal and water. Set aside
In the bowl of a
standing mixer with a paddle attachment, combine the gluten-free
flour, evaporated cane juice, baking powder, baking soda, and salt.
Mix on low speed to incorporate the ingredients
In a separate
bowl, combine the oil, soy milk, and vanilla. Add the flaxseed meal
mixture
With the mixer
on low speed, slowly add the wet ingredients to the dry
ingredients. Scrape down the side and bottom of the bowl and then
raise the mixer speed to medium-high and beat for about 2 minutes,
until all ingredients are just incorporated
Transfer the
dough and any crumbs in the mixer to a floured surface and knead
until all ingredients are incorporated
Wrap tightly in
plastic wrap and refrigerate for 1 hour before using. Store in the
refrigerator for up to 3 weeks or freeze for up to 6
months
To make tart shells:
- Divide the dough
into two pieces. Work with one piece at a time, keeping one in the
refrigerator when not in use
- Preheat the oven
to 350°F
- On a floured
surface, roll the dough out into a circle about ⅛ inch thick,
rotating continually to prevent sticking
- With a paring
knife or a circle cutter, trim the dough into circles about 1 inch
wider than the tart pans (you can use mini or standard cupcake pans
if you don’t have tarts pans for the smaller tarts shown in the
dessert tables)
- Gently lay the
tart dough circles into the pans and press lightly on the sides. If
the dough hangs over the edge of the pan, trim the excess dough
from around the edge
- Bake small tart
shells for 5 to 10 minutes, until golden brown and crisp. For
larger tart shells, baking times will vary. Let cool completely
before filling