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Gluten Free Short Bread Pastry – For Tarts

Gluten free short bread pastry is perfect for tart shells.

Gluten Free Tart Shells

Ingredients

  • 400g Well and Good Pastry Flour.
  • 100g sugar.
  • 250g cold margarine (if using butter add 50ml of water).

Method

  1. Preheat oven to 190°C fan forced (374°F). Prepare your tins or tray with a light spray of oil.
  2. Combine margarine or butter with the pastry flour, rubbing it between your fingers until it becomes a breadcrumb consistency. If you are using butter, add the water at the breadcrumb stage.
  3. Turn the dough out onto a lightly dusted bench and knead to bring it together.
  4. Roll out the pastry or refrigerate for up to 3 days.
  5. For tart shells bake for 13 minutes.

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