Gluten-free Apricot Crostata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

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

Ingredients for the filling/topping

apricot jam 200g


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.


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