Gluten Free Crostata
300g rice flour
120g butter
80g sugar
1 tsp cream of tartar
1/2 tsp salt
1 egg and 1 yolk
filling of choice
Mix all the dray ingredients in a bowl. Dice the cold butter and add it to the dry ingredients; work the butter through the dry ingredients to form a crumble then add the whole egg and the egg yolk. Working with the tips of your fingers you should be able to quickly form a ball of dough.
Wrap the dough in cling film and let it rest for half an hour in the fridge.
Roll it to about 4mm thick and then Place the pastry in a tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.
Spread the jam ( or filling of choice) inside the tart base.
Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern.
Bake in a preheated oven at 180C for about 40 to 50 minutes.
Leave to cool completely before serving.
The same pasty can be used to make a savory pie, just omit the sugar.
120g butter
80g sugar
1 tsp cream of tartar
1/2 tsp salt
1 egg and 1 yolk
filling of choice
Mix all the dray ingredients in a bowl. Dice the cold butter and add it to the dry ingredients; work the butter through the dry ingredients to form a crumble then add the whole egg and the egg yolk. Working with the tips of your fingers you should be able to quickly form a ball of dough.
Wrap the dough in cling film and let it rest for half an hour in the fridge.
Roll it to about 4mm thick and then Place the pastry in a tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.
Spread the jam ( or filling of choice) inside the tart base.
Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern.
Bake in a preheated oven at 180C for about 40 to 50 minutes.
Leave to cool completely before serving.
The same pasty can be used to make a savory pie, just omit the sugar.
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