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Sweet Chestnut Pastry (Gluten Free)
Prep Time
10 mins
Total Time
10 mins
 
An adaptation of a pastry cooked in a class that I attended at Le Cordon Bleu, when holidaying in Paris.
Category: Pastry
Style: French
Quantity: 1 large tart case
Ingredients
  • 100 g butter
  • 1/2 tsp salt
  • 100 g pure icing sugar
  • 125 g gluten free flour blend
  • 125 g chestnut flour
  • 1 egg
Instructions
  1. Combine the dry ingredients in the bowl of a food processor
  2. Add the butter and pulse until the mixture resembles sand.
  3. Add the egg and pulse again to incorporate - you may need to add a little water if the mixture is too dry.
  4. Turn out onto a floured surface and knead.
  5. Refrigerate for 20 minutes before using.
Notes
  • 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.