The gluten-free shortcrust pastry tart with jam is a delicious homemade dessert. Typical of every Italian grandmother (who will call it “CROSTATA”). This is an ideal cake to be enjoyed at breakfast, together with a cup of hot tea or a creamy cappuccino. Likewise, it is also perfect as a dessert at the end of a meal.
This tart has a flaky, flavorful layer of shortcrust pastry. Then a rich and fruity layer of your favorite jam. The options are endless!
Since the shortcrust dough includes only rice and corn flour, it is suitable for all celiac or intolerant people. As usual, I do not use any gums (like xanthan) or commercial blends for this recipe. Only naturally gluten-free flours. As for the filling, I have chosen a delicious homemade raspberry jam. But everyone can use what they prefer, even chocolate spread!
If you have to avoid corn, you can replace the corn flour with millet or buckwheat flour. On the other hand, the taste will be a little more rustic with these flours.
Gluten-free shortcrust pastry Italian pie
8
servings20
minutes45
minutes30
minutesThe typical Italian pie with jam, but made with only naturally gluten-free flours.
Ingredients
¾ cup / 120 g Very fine rice flour
9 tbsp / 80 g fine corn flour
1 medium egg
7 tbsp / 80 g Granulated sugar
½ cup /120 g butter (cold from the fridge)
1 pinch salt
1 pinch baking soda
1 tsp lemon zest (grated)
1 cup / 320 g jam of choice
How to
- To prepare the pastry dough, start by putting the chopped butter, a pinch of salt, corn flour and lemon zest in a blender.
- Blend for a few seconds, until you get a sandy mixture.
- Add the sugar, rice flour, baking soda and egg. Blend for a few more seconds, until you notice that the dough starts to form.
- At this point turn it on a work surface and work it briefly with your hands, until it forms a compact and smooth dough.
- Form two loaves, one should be about double the size of the other. Wrap them separately in cling film and let them rest in the coldest part of the refrigerator for at least 30 minutes.
- Line with parchment paper a 9″/22 cm diameter tart mold.
- After the resting time of the dough, take the largest part and spread it on a sheet of baking paper. (flour both the rolling pin and the pastry well with a little rice flour). Form a layer that is not too thin, wide enough to cover the pan and its edges.
- Turn the pastry base over the pan, pre-heat the oven to 340°F/170°C.
- Helping yourself with the baking paper, then gently pull it away. Make the base of the pie adhere to the bottom and edges of the mold, then pass over it with a rolling pin to create the edge, remove the excess dough.
- Prick the bottom of the tart with a fork and spread the jam evenly.
- Take the smallest part of dough from the refrigerator and spread it on a floured sheet of baking paper. Cut out your favorite shapes with a cookie cutter. Arrange the dough shapes on the jam.
- Bake the gluten-free tart in the preheated oven at 340°F/170°C and on the lowest shelf for 40-45 minutes, until golden on the edges.
- Take it out of the oven and let it cool completely before turning it out of the mold.
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So, are you into this gluten-free shortcrust pastry?
In the same vein, you could appreciate these Italian custard cream pastries, with a scent of lemon: CLICK HERE for the recipe.
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