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Top down view of a golden brown gluten free tart shell ready to be filled. The crust is flaxy and has clear edges and is sitting on a textured cutting board.

Easy Gluten-Free Tart Shells (Nut-Free, Vegan Option)

Patricia Granek
The ultimate gluten-free tart shells recipe. With a flaky texture and a rich, buttery taste that perfectly pairs with any filling. After testing three gluten-free flour mixes, this recipe offers versatility based on what you have on hand or can find, ensuring delicious results every time. Allergy-friendly with dairy-free, nut-free, and egg-free ingredients or alternatives.
Makes 1 large or 2 small tart shells
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Side Dish
Cuisine American, Gluten-free, vegetarian
Servings 8 servings
Calories 299 kcal

Ingredients
 

  • 2 cups Gluten-Free 1-1 Flour (Bobs Red Mill Recommended) see notes for mix options
  • ¾ cups powdered sugar
  • ¾ cups butter cold and cubed
  • 4 - 6 tablespoon cold water adjust as needed
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prepare Dry Mix: Whisk gluten-free flour, powdered sugar, cinnamon, and salt in a large bowl. This dry mix forms the base of your tart dough.
    2 cups Gluten-Free 1-1 Flour (Bobs Red Mill Recommended), ¾ cups powdered sugar, 1 tablespoon cinnamon, 1 teaspoon salt
  • Blend in Butter: Add cold, cubed butter. Blend using a pastry blender or fingers until the mixture resembles coarse crumbs with pea-sized butter lumps.
    ¾ cups butter
  • Form Dough: Gradually add water until dough forms. It should be pliable but not sticky (similar to Play-Doh).
    Tip: Depending on your flour mix, you may need to add up to 2 additional tablespoons of water.
    4 - 6 tablespoon cold water
  • Chill: Shape dough into a ball, wrap in plastic, and chill for 30 minutes.
  • Preheat: Set your oven to 350°F (175°C) and lightly grease your tart pans.
  • Roll Out: On a lightly floured surface (use GF flour), roll out the chilled dough to about ⅛ inch thickness. Carefully lift the dough and place it into your prepared tart pans, pressing it into the corners and sides. Trim any excess dough from the edges. If the dough tears, simply patch it up with excess dough.
  • Bake: Prick bottoms with a fork. Bake 15-20 minutes until golden. Cool before filling.
  • Cool: Allow the baked tart shells to cool completely in their pans on a wire rack. Then store or fill.

Notes

GF Flour Mix Alternatives:
  • Homemade Mix
    • 1 cup rice flour
    • ½ cup cassava flour
    • ½ cup tapioca flour
    • Water: you might need less water; start with 4 tablespoons and adjust.
  • Gluten-Free AP Mix
    • 1 ½ cups All-Purpose Gluten-Free Flour
    • ½ cup Almond Flour
    • ¼ Water: adjust the water 
Recipe Tips:
  • Dough Tips: If the dough is too crumbly, add water teaspoon by teaspoon. If too sticky, add a little more GF flour.
  • Baking Tip: For wet fillings, consider pre-baking (blind baking) the tart shells for 10 minutes with pie weights, then remove weights and bake until fully golden.

Nutrition

Serving: 1servingCalories: 299kcalCarbohydrates: 34gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 428mgPotassium: 10mgFiber: 4gSugar: 12gVitamin A: 535IUVitamin B12: 0.04µgVitamin C: 0.04mgCalcium: 36mgIron: 1mgZinc: 0.04mg
Tried this recipe? I’d love to hear how it turned out in the comments !