Our Recipes Gluten-free Apricot Crostata
Gluten-free Apricot Crostata
See the recipe by Irene Milito
Blog: Il Food Blog di Irene Milito
|Molino Soncini Cesare Gluten-free cake flour||500g|
|cake yeast||1 sachet|
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.
Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.