Gluten-free jam crostata

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare gluten-free shortcrust flour500g
soft butter300g
caster sugar250g
egg yolks5
vanillaone sachet
lemon paste1 tablespoonful
salta pinch

Ingredients for the filling/topping

75g strawberry jam (or other flavour jam, as you wish)


Place all your ingredients - except the jam - in your pastry maker, and work at a high speed. Form into a smooth ball, cover with clingfilm and leave to rest in the fridge for 30 minutes. Roll it out, place on a piece of oven-paper in a baking tray: spread your chosen jam over the top. Break any remaining little pieces of dough over the top, and bake at 180°C for 20/25 minutes.


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