Our Recipes Gluten-free jam crostata
Gluten-free jam crostata
See the recipe by Vincenza Borelli
Blog: Le ricette di mamma Anatina
| Ingredients | |
| Molino Soncini Cesare gluten-free shortcrust flour | 500g |
| soft butter | 300g |
| caster sugar | 250g |
| egg yolks | 5 |
| vanilla | one sachet |
| lemon paste | 1 tablespoonful |
| salt | a pinch |
Ingredients for the filling/topping
75g strawberry jam (or other flavour jam, as you wish)
Recipe:
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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