Gluten-free Apricot Crostata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Ingredients
Molino Soncini Cesare Gluten-free cake flour500g
sugar150g
butter150g
cream100g
vanilla1 sachet
grated lemonone
cake yeast1 sachet
egg yolks3
salta pinch
whole egg1

Ingredients for the filling/topping

apricot jam 200g

Recipe:

Slowly add all the ingredients, apart from the apricot jam, together in the mixing bowl of a dough maker. Work until it becomes smooth and uniform; refrigerate for around 30 minutes.
Roll the dough and cut a number of 2cm-wide strips for the crostata effect, and place to one side. Place the rest of the rolled dough in a buttered baking tray, and shape as you wish. Smooth the jam across the top, and cover with a criss-cross of the strips of dough. Bake at around 190°C for 15-20 minutes. Allow to cool before serving.

Comments

Leave a comment

PRIVACY INFORMATION (ITALIAN STATE DECREE 196, 30 JUNE 2003)
I confirm that I have read the information contained herein on article 13 of Italian State Decree n.196 of 2003 regarding Privacy and the Protection of Personal Data. I confirm that I authorise the use and management of the personal data I supply via this site/email.





Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.