This gluten-free shortcrust pastry is not the easiest to work with. But if you are looking for an alternative then this is the one to go with. The nice thing about shortcrust pastry is that you can patchwork it together as no one sees the seams.
When we were in Paris in April my one pair of pants ended up looking really grubby. The bottom dragged along the street and they were filthy by the end of the day. The material is easy to wash, and takes no time to dry so I washed them when we got onto the barge. I always travel with some laundry liquid, a washing line and pegs. When we got home I decided that rather than have the pants taken up, I would get some cotton ones made. My current wardrobe is mainly made up of synthetic material and in summer the pants are too warm. Even though the material is light which is a bonus when travelling. I had three pairs of pants made and they were a disaster from the get go.
First the seamstress cut them too short. She then added a false hem which was not quite the look I was going for. Then a few months later the stitching all came out. Luckily for me I was able to take them to a friend who is handy with a sewing machine. I should have gone to her in the first place as she is like me and wants things to look perfect. She unstitched the pants, made them narrower to suit my frame, and redid the hems to look decent. I have now decided to have some new dresses made, with pants to match. My next task will be finding material that I like, which is not so easy.
Click on the links for conversions and notes.
Gluten-Free Shortcrust Pastry
- 170 g gluten-free flour, plus extra for dusting *
- 70 g coconut flour
- 160 g salted butter, cubed
- 1 lemon , zest only, finely grated
- 90 g fructose
- 1 egg
- Place the flour, butter and lemon zest into the bowl of a stand mixer
- Mix until the flour resembles bread crumbs
- Add the egg and mix until a dough forms
- Turn out onto a lightly floured surface and shape into a disc
- Wrap in cling film and place into the fridge for 30 minutes
- Roll out between two sheets of baking paper
- Use as per your recipe or
To blind bake
- Grease and line a baking tin and carefully place the pastry into the tin
- Refrigerate while you preheat the oven to 180° Celsius
- Dock the bottom of the pastry, line with baking paper and fill with baking beans
- Place into the oven and bake for 20 minutes
- Remove from the oven
If using a cold filling
- Remove the baking beans and baking paper and place back into the oven for 10 minutes
- Remove and allow to cool completely before placing the filling into the tart shell
If using a filling that needs to be baked
- Remove from the oven and follow the recipe instructions