Basic Gluten-Free Tart Dough
Did you think that you would have to avoid delicious pies and galettes forever just because you are gluten-free? Not anymore; and by the way, this crust is so delicious that those gluten eaters that you keep company with, won’t even notice. In fact, they may prefer it! Don’t be fooled by its name, buckwheat flour is gluten-free and has a great nutty flavor. This recipe, uses pecans, because they are great for the fall but honestly, you can substitute with whatever nuts you prefer- almonds, hazelnuts and walnuts make great options. Enjoy!
- ½ cup pecans
- 1 cup plus 2 tablespoons buckwheat flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ cup (1 stick) chilled butter, cut into pieces
- Put oven rack in middle position and preheat oven to 350°F.
- Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10-15 minutes. Let cool.
- Pulse pecans in a food processor until the consistency of coarse meal.
- Add flour, sugar, salt, and cinnamon, then pulse just to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoon of water if needed. Mix just until dough comes together.
- Gently pat dough into a 6”- diameter disk. Wrap in plastic and chill at least 1 hour or up to 1 day.