My grandfather and I bake pies together. He declares himself an expert at the art of flaky crust. I would agree, as I have tasted none better. He told me his secret ingredients are lard, cold water, vodka, and a little bit of luck. He likes to say that how much vodka you need is determined by how cold it is outside….it is always very cold when my grandfather bakes pies. 🙂
To honor my grandfather’s expertly-crafted flaky pie crust, I have adapted it to for a gluten free diet in the form of a strawberry rhubarb rustic tart. I had no vodka on hand so I replaced it with a sprinkling of apple cider vinegar .
The gluten free flour combination in this recipe does a great job of mimicking traditional flours in a pie crust. The best way to succeed with this crust is to make sure everything is cold, especially the butter. My grandfather wanted me to be sure to include his secret trick for cutting the butter into the flour mixture. You can shred the butter with a cheese grater! If your kitchen is like mine and lacks a good food processor at the moment, this maneuver will help out quite a bit.
Your dough may seem slightly wet after incorporating all the ingredients. That’s okay. After refrigerating for an hour, it comes out stiff and is easy to roll. I would suggest rolling the dough out on parchment paper rather than a floured surface. This helps avoid adding too much extra flour to the dough.
When the tart is done hardening in the refrigerator, pour hot water into a small bowl with 2 teaspoons of honey. Mix well and brush onto the pie crust. Sprinkle some extra sugar on there as well! Now you can add the juices back onto the filling. Place the pie with parchment paper on a flat pan and bake for 30 minutes at 400 degrees.
Wait for at least 30 minutes before cutting into the tart. It needs time for all the juices to firm up. A dollop of ice cream pairs well on top of this sweet and tangy tart. Enjoy!!! 🙂
- Tart Crust
- 165g white rice flour (about 1 cup)
- 175g brown rice flour (about 1 cup)
- 140g sweet rice flour (About ¾ cup)
- 50g tapioca starch (About ¼ cup)
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup butter
- 2 eggs
- 6 tablespoons cold water
- ½ teaspoon apple cider vinegar
Strawberry Rhubarb Filling
- 2 cups diced rhubarb about 3 stalks
- 2 cups diced strawberries (12 ounces)
- ½ cup sugar
- 1 tablespoon orange juice (or lemon juice)
- 4 tablespoons tapioca starch
Honey Wash for Tart Crust
- 1 teaspoon honey
- 3 tablespoons warm water
- Strawberry Rhubarb Filling
- Dice up the rhubarb and strawberries. Place them in a bowl and add the orange juice or lemon juice, sugar and tapioca. Mix well and let rest for at least 30 minutes.
- In a large mixing bowl combine the flours, xanthan gum, sugar and salt.
- Using a a cheese shredder (or food processor) shred the butter into the flour bowl.
- Mix by hand until well combined.
- Add the egg, apple cider vinegar, and water, and knead the dough until a ball is formed.
- Cover the dough and refrigerate for at least 30 minutes.
- Split the dough in half.
- Roll the dough out onto unbleached parchment paper or wax paper to your desired tart size.
- Transfer the dough with the parchment paper to a flat pan.
- Use a slotted spoon to transfer the strawberry rhubarb filling to the center of the tart dough. Try not to add any liquid as it will soggy up the dough while in the fridge.
- Fold the edges of the dough over the filling. The dough should not cover the whole filling, it should just contain it.
- Refrigerate the tart for 30 minutes
- Pre-heat oven to 400F.
- Pour 3 tablespoons of warm water into a bowl with a teaspoon of honey to make the honey wash.
- Brush the crust with the honey wash and sprinkle with a little bit of sugar.
- Spoon some of the liquid from the filling back into the tart.
- Bake tart for 30 minutes, until the crust is golden.