I made two tarts one recent weekend. They were identical except for the pastry. One was gluten-free. M said the gluten-free one tasted slightly sweeter. I thought it was a bit grainier. They both worked well in the dish, so I was very pleased.
Ingredients:
1 cup gluten-free flour
125 g butter
1 egg
Instructions:
1. Mix the flour and butter until it looks like breadcrumbs, but still has some lumps in it.
2. Add in the egg and beat again.
3. Wrap in cling film and chill for about 30 minutes before using it.
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