How to make delicious gluten free sweet pastry (with the addition of ground almonds)

I'm so excited to share this video with you, as I feel it will be such a useful 'go to' recipe when it comes to recreating your favourite gluten free sweet pastry treats! As I mentioned in the video, I'm simply sharing the basic recipe and demonstrating how you can make a delicious gluten free sweet pastry flan/tart base that can then be filled. However, this basic gluten free sweet pastry can be used for any recipe that requires sweet pastry. Just simply make a batch and then follow the cooking instructions on the original recipe you wish to use it for.

As this gluten free sweet pastry contains ground almonds, I'm going to share another, slightly different recipe soon that doesn't require you to add them. I feel two recipe options would be good.

As I mentioned, the original sweet pastry recipe I used came from the website recipe tin eats https://www.recipetineats.com/sweet-t...

Ingredients
220g gluten free plain/all purpose flour (I love Asda free from flour)
50g *icing/powdered sugar
15g *ground almonds
¼ teaspoon salt
100g unsalted butter, cubed
1 large egg, room temp

*Check these products to make sure they've no 'may contain' warnings that relate to gluten on the pack.

Method
Preheat the oven to 200C/390F/Gas 6/180C Fan.
Lightly grease a 24cm loose bottom flan/tart tin.
Sift the gluten free flour and icing sugar into a large mixing bowl. Add the salt and ground almonds and whisk with a fork to blend all the ingredients.
Add the cubed butter to the bowl and rub into the flour mixture until it resembles breadcrumbs.
Pour in the beaten egg and stir through with a fork. Get your hands in at this point to bring the dough together.
Once the dough 'cleans the bowl' it's time to transfer it onto a clean work surface that has been lightly dusted with gluten free plain flour.
Knead the dough for a couple of minutes until you feel the texture change and it becomes nice and smooth.
Now it's time to roll the pastry out. To line a 24cm flan tin roll out the pastry to a 32cm round (as recommended by Nagi).
Once the pastry has been rolled out to your required size, dust the rolling pin with gf flour and gently wrap the pastry around it and then lower it into the prepared tin.
Work your way around the tin gently easing the pastry into place. Be generous with your pastry as you're doing this, and try not to stretch it, as the pastry will shrink when it bakes. Roll the rolling pin over the top of the flan to trim off any excess pastry; and to make a super neat job too!
Using a fork, prick the base of the pastry - without piercing right through.
Line the pastry base with a generous disk of greaseproof paper (Nagi suggests overlapping two pieces of greaseproof paper in a cross formation when blind baking, which sounds like a good idea). Ideally you want it to cover the sides and rim of the pastry base as this will prevent it from catching in the oven.
Pour in the ceramic baking beans or *rice (check for any gluten may contain warnings) and slip the base into the oven and bake for 15 minutes (this the blind baking process).
After this time, take the base from the oven, and then to fully bake the flan base, remove the paper and baking beans and bake for a further 10 minutes or until the flan is golden brown. Remove from the oven.
Once cold, the flan can be filled with anything that grabs you! You may fancy rustling up a delicious Manchester tart? It's super easy to make. Here's the recipe link: https://www.coeliacbydesign.com/glute...

Recipe notes:
The pastry base once fully baked, can be stored for up to 3 days in a cool place, but not in the fridge. It can also be frozen. You can also freeze the unbaked flan base; I'd just suggest that you double bag the base in large freezer bags before doing so, to protect it from freezer burn.
Adjust the final bake time accordingly, dependant on the size of flan base you're making.

I've tried to cover everything, but please give me a shout if you have any questions.
As always, thanks for watching my videos, reading my blog and subscribing to my channel.

For now,
Liz x

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