About Pate Sucree
A gluten free baking staple, this gluten free pate sucree or sweet shortcrust pastry is the foundation of many desserts, from tarts to pies. This versatile dough combines the richness of butter with the lightness of a gluten free flour blend.
This dairy and gluten free sweet pastry dough uses only the best flour and dairy alternatives to make it easy to handle when rolling out the dough. Easy handling means better results and faster to make.
Whether you’re making a classic gluten free lemon tart or a torta della nonna (Italian custard pie), this sweet shortcrust dough ensures that your desserts will turn out amazing.
How to Roll Out the Gluten Free Pate Sucree Dough
- Chill the dough thoroughly before rolling to prevent sticking and ensure easy handling.
- Place the dough between two parchment papers to roll it out. It prevents the dough from sticking to the working surface and rolling pin. As a result, the dough won’t easily tear.
- Roll out the dough evenly, applying gentle pressure. Aim for a thickness of about 3-4 cm (1/4 inch) for optimal baking.
- If the dough starts to warm and becomes difficult to handle, place it in the refrigerator for a few minutes to firm up, and then roll it again.
Handling and Baking of Gluten Free Pate Sucree Dough
- Prick the dough with a fork or a skewer to prevent it from puffing up while baking.
- If available, use a perforated baking silicone mat for even cooking of the crust. It also prevents the dough from puffing up, causing hollow bottom crusts.
- Pre-bake (blind bake) the crust for recipes with cooked filling. Use pie weights or dried beans on parchment paper to prevent the dough from rising.
- For a fully baked tart crust, bake until golden brown, approximately 12-15 minutes at 175°C (350°F); adjust the time based on your oven and the thickness of the dough.
- Keep an eye on the oven temperature; sweet shortcrust pastry dough can brown more quickly.
- Cool the crusts on a wire rack before filling to prevent sogginess.
How To Fix A Tart Crust After Pre-Baking
Follow these steps to save a broken pre-baked crust:
- Patch with raw dough. Take some of the leftover dough. Place a thin dough patch enough to cover the crack.
- Re-Bake quickly. Return the crust to the oven for a few minutes. Cover with aluminum foil if you don’t want to make your crust too brown. You don’t need to re-bake if you fill the crust with uncooked filling.
- Cool before filling. It ensures the patch hardens to hold up when filling the crust.
Key Ingredients And Substitutes
- Gluten free flour blend – Schar GF Bread flour or Caputo gluten free flour is excellent for fragile dough like the gluten free pate sucree.
- Vegan Butter – Violife Vegan Butter is preferred but other brands should work fine too.
- Sugar – the sugar in this recipe is less than that of the regular sweet shortcrust dough recipe.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour | King Arthur GF Bread Flour* or Any GF Flour blend with Xanthan gum |
| Violife Vegan Butter | Miyokos Vegan Butter**, Naturli Vegan Block** |
| White Granulated Sugar | Brown Granulated Sugar |
Step By Step Instructions
Dough Mixing
- Mix all dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add in the vegan butter and eggs. Mix everything with your fingers or pastry scraper until the dough resembles coarse crumbs.
- Slightly knead until the dough holds together. Shape the dough into a ball, wrap it with cling film, and refrigerate for at least an hour.
Rolling & Cutting the Dough
- Roll the very cold dough between two sheets of parchment paper. For optimal baking, try to achieve a thickness of around 3-4 cm (1/4 inch). Use dough measuring strips for even thickness.
- For smaller tart crusts, use cookie cutters according to the shapes you want, then carefully press the cut dough into the tart tins.
- For larger crusts, carefully lift the dough to a pie dish or tart ring. Prick the crust bottom with a fork, then trim the edges. Freeze or chill for 20 minutes before baking.
Pre-Baking & Baking
- Pre-bake larger tart crust for 15 minutes at 175°C (350°F) in a preheated oven, remove the weights and parchment paper, then bake for 7 to 10 minutes more. Pre-baking is unnecessary if your filling is uncooked and needs longer baking than the crust.
- For smaller tart crusts, bake for 12 to 15 minutes. Cool at room temperature before using.
Gluten Free Pate Sucree (Sweet Shortcrust Pastry)
An easy-to-follow recipe for gluten free pate sucree that's perfect for sweet pies and tarts. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- pie dish and tart tins
- straight wooden rolling pin
- dough scraper
- perforated silicone baking mat ,optional, prevents the crust bottom to puff up
Ingredients
- 300 g Schar Bread Mix flour or Any GF Flour blend with Xanthan gum
- 100 g salted vegan butter – cold and cut into cubes Violife Salted is preferred
- 100 g sugar
- 1 pinch salt
- 120 g egg (2 large eggs)
Instructions
- Mix all dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add in the vegan butter and eggs. Mix with your fingers or pastry scraper until the dough turns to coarse crumbs.
- Quickly knead until the dough holds together. Shape the dough into a ball, wrap with cling film, and chill for at least an hour.
- Roll the very cold dough between two sheets of parchment paper. For optimal baking, try to achieve a thickness of around 3-4 cm (1/4 inch). Use dough measuring strips for even thickness.
- For smaller tart crusts, use cookie cutters according to the shapes you want, then carefully press the cut dough into the tart tins.
- For larger crusts, carefully lift the dough to a pie dish or tart ring. Prick the crust bottom with a fork, then trim the edges. Freeze or chill for 20 minutes before baking.
- Pre-bake larger tart crust for 15 minutes at 175°C (350°F) in a preheated oven, remove the weights and parchment paper, then bake for 7 to 10 minutes more.
- Pre-baking is unnecessary if your filling is uncooked and needs longer baking than the crust.
- For smaller tart crusts, bake for 12 to 15 minutes. Place baked crust on a wire rack and cool at room temperature before using.
Notes
- Tightly wrap the dough with plastic wrap, then store in the refrigerator for up to 3 days maximum.
- For longer storage, freeze the dough. Wrap in plastic wrap and then in a zip lock bag. Thaw for a few hours or overnight in the refrigerator before using.
- Baked crusts sealed in a container last for up to a week at room temperature and can be frozen for up to 3 months.
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