Gluten-free, French tart pastry

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When I was diagnosed recently as gluten intolerant, I knew the doctor had it wrong. But three days without gluten (and a gluten binge that brought back previous symptoms) made me change my tune! So I've set off to learn to make desserts, breads and pastries that met my persnickety standards...and this tart is the first dessert to make the grade. It was inspired by the blog La Tartine Gourmande but I changed the ingredients and replaced her technique with the French pastry techniques I learned at Le Cordon Bleu-Paris, which will give you a lighter dough.

Bon appétit!

Gluten-Free French Tart Pastry

100 g millet four

100 g brown rice flour

pinch sea salt

1.5 tsp xanthan gum*

100 g unsalted butter, cold and diced, preferably French butter (Celles sur Belle excellent)

1 large egg yolk

5 T ice water, more as needed

Combine flours in mixing bowl, using regular wire beater. Add butter and mix about five minutes, until dough is somewhat crumbly. Add egg yolk and blend in. Add water, a tablespoon at a time, just until mixture feels evenly moist.

Gather dough with hands and bring together gently into a smooth ball; fraisage** the dough in the bowl or on counter top. Make dough into a ball, then press it lightly into a disk about an inch thick. Wrap with plastic wrap. Refrigerate at least 20 minutes. Proceed as with regular pastry.

*Available at health food stores

** Fraisage is a French technique that consists of gathering  a few tablespoons of dough and pushing it away with the heel of your hand, smearing it against the bowl or counter surface. It allows the baker to blend the dough without making it tough.