Raspberry Tart (Crostata)

Inspired by Italian grandmas, turned into a gluten free bliss. It took a few researches and attempts to make this gluten free Raspberry Tart as the original Crostata version (well gluten does make baking easier unfortunately), but here it is finally!

And I learned 3 things. First of all, it's generally acknowledged that more liquids are required for gluten free baking (compared to the normal "gluten" version), so I added more eggs. Second, instead of using a pre-made gluten free blend I created my mix of naturally gluten free flours with (learning number 3) an extra touch of thickening agent, like xanthan gum. Always keep a pack in your pantry!

Ingredients (8 servings):

  • 300 gr gluten free flour 
  • 5 gr xanthan gum
  • 110 gr sugar
  • 1 egg + 1 yolk
  • 150 gr cold butter cut into cubes
  • 350 gr raspberry jam
  • 8 gr vanilla sugar
  • 1 lemon (grated zest)
  • 1 pinch of salt
NOTE* The gluten free flour mix I used is: 140 gr rice flour, 90 gr tapioca starch, 50 gr potato starch, 20 gr maizena.
4. Crostata - ingr.jpg
  1. First of all some general wisdom about crostata: the butter needs to be very cold and you don't have to work with your hands for too long. So while you're preparing the ingredients a couple of tricks can help: if you have time, put your bowl in the fridge for at least 15 minutes before starting and do the same with the butter after you cut it into cubes. 
  2. Mix the dry ingredients in the bowl (flour, xanthan, sugar, vanilla sugar, lemon zest, salt) and add the butter. Work quickly using the tips of your fingers until the mix becomes like sand (1 min).
  3. Pour in the eggs and quickly mix with your fingers for a minutes then form a compact ball. Wrap in plastic paper and rest in the fridge for 30 minutes.
  4. Preheat the oven to 170 °C. Place the ball between 2 sheets of baking paper and shape it into a circle with the help of a rolling pin. It should be approximately 5 mm thick.
  5. Transfer into a greased tart tin (a normal round tin is fine as well) and remove the dough from the sides if it's too high. Roll out the rest of the pastry into strips (2 mm thick). Spread the jam onto the dough and place the strips on top.
  6. Bake for 40 minutes, rest for 10 and serve.
4. Crostata - fine 1.jpg

TIPS: Of course you can use any jam in alternative. Do you prefer chocolate? Well Nutella Crostata is an all-time favorite! You can preserve your tart for 2-3 days in an airtight container.

Have you tried it? Do you have any suggestions? Leave your comment!