Gluten-free Quick Puff Pastry and a delicious Tarte Tatin!

A good gluten-free puff pastry has always been difficult to achieve for me. I often relied on my pie crust as substitution, but clearly there have been desserts that I couldn’t bake without puff pastry. Today I decided to look at recipes for quick puff pastry and give it a go. The results were so great that, with the leftover from the Tarte Tatin crust, I made little fans and they were eaten so quickly that I didn’t have time to take any picture!

The Pastry Chef Christophe Felder shared a recipe for quick puff pastry that requires only 5 turns. Because of the absence of gluten, instead of using just water as liquid, I used one egg and then added as much water as necessary to reach 100g. I also let the dough rest in the freezer between folds, and I did two folds at once, to accelerate the process – I really wanted to bake that Tarte Tatin! Now we can use puff pastry and I am sure I will be posting a recipe for the wonderful cannoncini soon – small horns of puff pastry filled with delicate pastry cream.


Gluten-free Quick Puff Pastry and a delicious Tart Tatin!

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Recipe by Simona Gluten-free Course: Desserts, Recipes, Tarts and PiesDifficulty: Medium
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  • For the puff pastry
  • 200 g 200 Simona’s Flour Mix – 1 1/3 cups

  • 240 g 240 unsalted butter, cubed and chilled – 1 cup and 1 Tablespoon

  • 30 g 30 confectioners’ sugar – 1/4 cup

  • 1/2 teaspoon 1/2 salt

  • 1 large 1 egg

  • 50 g 50 cold water – 3 Tablespoons and 1 teaspoon

  • For the Tarte Tatin
  • 240 g 240 granulated sugar – 1 cup and 3 Tablespoons

  • 120 g 120 unsalted butter – 8 1/2 Tablespoons

  • 4 large 4 Granny Smith Apples, peeled, cored and quartered


  • For the quick puff pastry
  • In a bowl of a stand mixer with a paddle attachment quickly mix together flour, confectioners’ sugar, salt, and butter. In a small bowl combine the egg and water. Add the liquid to the mixer and mix until just combined – the butter should still have whole pieces.
  • Place the dough between two pieces of plastic wrap and roll out to form a rectangle, approximately 12″ x 7.” Remove the plastic. Do a letter fold, first folding a third in from the right, then from the left. Wrap the dough in plastic and place in the refrigerator for 20 to 30 minutes, or in the freezer for 10 minutes.
  • Turn the dough 90 degrees, and roll out again in between the plastic wrap to form a rectangle. Do another letter fold. Press down lightly, turn 90 degrees and repeat, before refrigerating, or freezing again. The idea is that the butter creates streaks inside the dough, without melting while rolled. If you feel that the dough is getting too warm, put it back in the refrigerator/freezer in between folds.
  • Retrieve the dough once again, and repeat another two letter folds, making sure to turn the dough 90 degrees every time. After the last turn, place the puff pastry in the refrigerator.
  • For the Tarte Tatin
  • Place the sugar in a medium sauce pan and melt until it reaches an amber color. If the pan is too narrow, the sugar doesn’t melt evenly. I have utilized a method seen on the Greatest British Baking Show, where they melt the sugar gradually, adding a few tablespoons at a time. Once the sugar has caramelized, add the butter and whisk until smooth.
  • Preheat the oven to 380 degrees Fahrenheit. Use a 10 inch baking pan, and place the caramel in its bottom. Place the apple slices, face down, in it.
  • Take the dough from the refrigerator and roll it out between plastic wrap, to a 12 inch circle. Place the circle on top of the baking pan and trim all around, leaving one inch over the edge. Fold the dough inside the pan and bake for 30 to 40 minutes, until the puff pastry is golden brown.
  • Let the Tarte Tatin cool in the pan for 10 minutes, on a cooling rack. Quickly unmold upside-down on a serving plate, making sure that the juices don’t run out.
  • This dessert is best served on the same day, and I recommend while it’s still warm.

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