Sweet Chestnut Pastry (Gluten Free)
An adaptation of a pastry cooked in a class that I attended at Le Cordon Bleu, when holidaying in Paris.
Quantity: 1 large tart case
- 100 g butter
- 1/2 tsp salt
- 100 g pure icing sugar
- 125 g gluten free flour blend
- 125 g chestnut flour
- 1 egg
Combine the dry ingredients in the bowl of a food processor
Add the butter and pulse until the mixture resembles sand.
Add the egg and pulse again to incorporate - you may need to add a little water if the mixture is too dry.
Turn out onto a floured surface and knead.
Refrigerate for 20 minutes before using.
- Use any excess to make shortbread.
- Brush with a little egg white and sprinkle with brown sugar before baking. Alternatively, this pastry freezes very well.