2 In cookies/ tarts/ natural flour/ pastry/ recipes/ gluten free

Gluten free Italian tart

Gluten free Italian crostata is a classic Italian sweet treat which we also enjoy for breakfast. A buttery and crumbly pastry with a creamy filling!

Gluten free Italian tart

A crostata is a baked pie or tart, consisting of a buttery and slighty crumbly melt-in-yout-mouth dough and a creamy filling such as jam, hazelnut cream, lemon curd or even ricotta and chocolate chips!

It’s a delicious sweet treat that in some Italian regions it’s tradinationally bake for Easter or Christmas, but its is so simple, delicious and versatile that can be baked, like, every single day of the year!

You will need:

Gluten free Italian tart
  • 150g of rice flour
  • 70g of potato starch
  • 30g of cornmeal (not corn starch!)
  • A pinch of xanthan gum
  • A pinch of baking powder (optional)
  • 100g of butter
  • 100gof sugar
  • 2 eggs
  • The zest of one lemon
  • A tsp of vanilla extract

Let’s make the dough for our gluten free Italian crostata!

Mix together the flours, sugar, baking powder and xanthan. Also add the cubed butter and start kneading until you get a sandy mixture. Add the lightly beaten eggs together with lemon zest and vanilla and continue to knead until the mixture is smooth and homogeneous. Wrap it in cling film and store the fridge for at least an hour.

Gluten free Italian tart

Take two thirds of the dough and transfer it to a sheet of parchment paper. With the help of a rolling pin, make not too thick disc, or according to your tastes, slightly larger than the pan. 22cm tart pan will per perfect. It’s very important to flour the work surface and the utensils with rice flour before proceeding.

Turn the paper upside down on the greased and floured baking pan and, after gently removing the parchment paper, run the rolling pin along the side to trim the eccesso. Press lightly the dough on the bottom and sides to make the pastry stick. Prick it with the prongs of a fork and stuff your gluten free Italian crostata: I used a delicate lemon custard cream with sour cherry syrup.

Gluten free Italian tart

With the remaining pastry, make the classic strips of the Italian crostata or the decoration you prefer. Refrigerate again an hour before baking in a preheated oven at 180°C for about 25/30 minutes.

Gluten free Italian tart

Take note!

  • Xanthan is not essential, but it really helps a lot. Makes the dough more elastic, more workable and re-workable. For example, I re-kneaded it three times and the last batch of biscuits was not affected at all. If you want, you can omit it, but its presence will surely help you a lot.
  • The traditional Italian crostata does not call for bakinf powder, but in my point of view, we can do everything we want in the kitchen. When I make the tart for me, I always add a pinch of baking powder, because I like it better. But don’t tell anyone!
Gluten free Italian tart
  • With the remaining pastry, you can of course bake some delicious shortbread. They bake rather quickly: ten minutes in a hot oven will be more than enough!     
Follow me on Facebook so you won’t miss any of my recipes!
  • Mayra89
    15 April 2019 at 22:20

    Hello Maria Pia,I wanted to use this mix for a pie I have in mind to do, though my diner is allergic to potato starch;What can I replace it with?I also wanted to ask you, lo xantano posso sostituirlo con la gomma di guar visto che ce l'ho già in dispensa? To what extent?thanks a lot.

  • Maria Pia Binetti
    16 April 2019 at 10:19

    Ciao! Puoi sostituire la fecola di patate con altrettanto amido di Mais o di tapioca. Il guar non lo uso molto, perché in cottura tende a seccare. Piuttosto, puoi provare ad ometterlo, anche se la frolla risulterà un pochino più difficile da lavorare 😊