Gluten-Free Crostata (Italian Tart)
A delicious treat for anyone following a gluten-free diet, this Gluten-Free Crostata is a delicate, buttery dessert filled with sweet strawberry jam. With its crispy base, crumbly texture, and a hint of lemon zest, this crostata will impress both gluten-free and non-gluten-free enthusiasts alike. Whether you’re baking for a special occasion or simply craving something sweet, this Italian tart is the perfect dessert to share.
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 200g |
| Corn flour (fine cornmeal) | 165g |
| Butter (cold and cubed) | 130g |
| Brown sugar | 120g |
| Egg yolks | 60g |
| Whole eggs | 55g |
| Lemon zest | ½ lemon |
| Fine salt | 1 pinch |
| Strawberry jam | 200g |
Instructions
-
Prepare the dough:
Start by placing the cold, cubed butter into the bowl of a food processor. Add the rice flour and corn flour, followed by the brown sugar, egg yolks, whole eggs, lemon zest, and a pinch of salt. Pulse the mixture until it becomes smooth, homogeneous, and a bit crumbly. -
Knead and chill the dough:
Transfer the dough onto a lightly floured work surface. Gently knead the dough by hand for a few minutes until it becomes compact and uniform. Shape the dough into a ball or disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. This step ensures the dough becomes firm and easy to handle when rolling it out. -
Roll out the dough:
After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough out with a rolling pin until it is about ½ cm thick. Use a knife to trim the edges, shaping the dough into a round or rectangular base depending on your tart pan. -
Prepare the tart shell:
Carefully lift the rolled-out dough and line the bottom and sides of a tart pan (approximately 22 cm in diameter), ensuring the dough adheres well to the pan’s edges. Trim away any excess dough with a knife, leaving a clean, neat edge. -
Fill the tart shell:
Spread the strawberry jam evenly over the base of the tart, smoothing it out with the back of a spoon or spatula to ensure an even layer. -
Create the lattice topping:
Take the remaining dough and roll it out again on a lightly floured surface. Cut it into strips (about 1 cm wide). Lay the strips over the jam, creating a lattice pattern. Trim off any excess dough from the edges and press the strips gently to secure them. -
Bake the crostata:
Preheat your oven to 180°C (350°F) in static mode. Place the prepared crostata in the center of the oven and bake for 30 minutes, or until the crust is golden brown and the jam is bubbling slightly. -
Cool and serve:
Once baked, remove the crostata from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the tart onto a cooling rack to cool completely. Once cooled, remove it from the pan. Serve the crostata slightly warm or at room temperature, accompanied by a cup of tea or coffee.
This simple yet elegant dessert is perfect for any occasion, from casual gatherings to festive celebrations. Enjoy the combination of crisp, buttery crust and sweet strawberry filling that will leave everyone coming back for another slice.
For more recipes like this, head over to Love With Recipes, your go-to source for delicious and creative gluten-free desserts and much more!
