Gluten-free jam tart

Gluten-free jam tart

Crostata di marmellata senza glutine

By
From
The Italian Baker
Serves
6

I know a person (or perhaps many) who will thank me for this recipe. It is very simple with a rustic feel, and is also gluten-free. It can be used as base for endless variations, playing with different jam flavours or using a chocolate ganache filling. For this version I use fruit jam, not only because it is soooo good, but also because “you can never eat enough of it” (you know I’m talking about you, V, so this is dedicated to you, my darling friend and assistant). If possible, make your own jam using organic fruit, or buy the best available. It makes a huge difference.

Ingredients

Quantity Ingredient
300g rice flour, plus extra for dusting
150g fine cornflour
180g caster sugar
2 eggs
150g butter, softened and cut into small pieces, plus extra for greasing
1 lemon, grated zested
pinch salt
1 jar your favourite organic jam
gluten-free icing sugar, for dusting

Method

  1. Combine both flours and place in a mound on the work surface. Make a well in the middle and add the sugar, eggs, butter, lemon zest and salt to the well. Using a dough spatula or simply your hands, work the ingredients together until they form a dough, making sure your hands are not too hot. If they are, stop kneading, place your hands under cold water, dry them and knead again, adding a little cold water if necessary. Divide the dough in half, wrap each half in cling film (plastic wrap) and refrigerate for at least 30 minutes.
  2. Preheat the oven to 160°C. Butter a 18-cm tart tin or shallow baking tin, ideally with a removable base. Dust with a little rice flour and tap out the excess.
  3. Roll out one half of the dough on a surface lightly floured with rice flour, to about 2.5cm thick. Transfer to the tart tin, and press gently into place. Prick the base with a fork and spread the entire jar of jam into the pastry case. Refrigerate while you roll out the other half of dough to the same thickness. Using a small heartshaped (or other) cookie cutter, stamp out about 30–40 cookies. Remove the filled case from the fridge and arrange the pastry cookies around the edge of the tart, overlapping them in 3 concentric rings towards the middle, then placing one in the centre of the exposed jam in the middle.
  4. Bake in the oven for about 30 minutes, or until the pastry is golden and cooked. Serve cut into slices as it is, or dusted with icing sugar.
Tags:
baking
cakes
biscuits
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again