Sweet Shortcrust Pastry

A sweet gluten-free pastry that makes deliciously light tart cases.

Don't attempt to try and roll this pastry. It is a pastry mix that you simply press into the cases and then allow to rest in the fridge before baking. I must admit that I like this method as although I get messy hands, I don't get a messy kitchen from rolling out with lots of flour and there is less washing up! If you prefer a stiffer pastry for rolling then use the Shortcrust Pastry recipe and simply reduce the flour by 2 tbsp and add 3 tbsp of icing sugar.

Gluten-Free Sweet Shortcrust Pastry

Versatile gluten-free sweet shortcrust pastry


Will line 4 small individual tins (c.12cm) or one large tin (c.23cm):

  • 175g gluten free plain flour
  • 60g butter
  • 60g icing sugar
  • 1tsp xantham gum
  • 1 egg yolk
  • 2 tbsp cold water


  • Whizz up the butter, flour, xantham gum and icing sugar in a food processor.
  • Add the egg yolk and mix.
  • Then add up to 2 tbsp of water to make a ball of pastry.
  • When you put the pastry into your tins, do not try to roll the pastry, simply press.
  • Prick the base of the tart and chill for 10-30 minutes before cooking according to your recipe.