Gluten-free tart

The gluten-free tart is the alternative to the classic shortcrust pastry-based cake. The tart is undoubtedly the dessert that reminds us of grandmothers and childhood, the perfect one at any time of the day, whether it is breakfast or a snack. Among the most loved desserts, this cake that everyone likes, adults and children, is easy, quick and does not require any special tools. The classic version is usually with jam, but the result is also guaranteed by making a gluten-free shortcrust pastry that does not crumble but, on the contrary, remains perfect. For the preparation of the tart and for a good aesthetic result, the rest of the pastry and the speed of working the dough are important. The latter is essential to obtain good friability. The quality ingredients are also important: a mix of organic gluten-free flour “Luca Tomasello” and a delicious organic Sicilian orange compote “Paliké” which will make this dessert exquisite. All you have to do is find out how to prepare the perfect gluten-free tart!


Scope Breakfast, Desserts
  • 660 g shortcrust pastry flour with buckwheat, gluten-free Luca Tomasello
  • 330 g soft butter at room temperature or 200 g sunflower seed oil
  • 2 egg
  • 4 yolks
  • 70 g Brown sugar
  • zest of 1 lemon
  • vanilla extract to taste
  • 1 pinch sale
  • 2 teaspoons baking powder or 20 g of gluten-free cream of tartar
  • 500 g organic Sicilian orange compote Palike

It will also serve you

  • extra flour for dusting
  • icing sugar to taste
  • Prepare the dough by whipping the soft butter with the sugar and flavourings. Work for at least 3-4 minutes. The butter should be foamy and soft.

  • Add the eggs little by little and continue to beat with an electric whisk. When the first has been absorbed, add the second and so on. You should obtain a light and fluffy mixture.

  • Finally, pour the sifted flour and yeast into the dough all at once and mix with the help of a spatula.

  • Turn the dough out onto a work surface and compact it quickly with your hands or with a spatula. The shortcrust pastry dough does not need to be worked too much, you simply have to mix the ingredients.

  • Form a ball, flatten it and wrap it in cling film. Transfer it to the fridge and let it rest for about 1 hour.

  • Take the dough, divide it into two parts and place the first half on a lightly floured surface. Before rolling it out, work it quickly with your hands until it acquires the right elasticity. Roll it out with the help of a rolling pin until it reaches a thickness of about 5 mm.

  • Using a rolling pin, place the freshly rolled out dough into a buttered and floured cake tin.

  • With a knife, remove the excess dough that comes out of the cake tin.

  • Prick the base of the tart with the tines of a fork, to prevent it from swelling during cooking.

  • Pour the jam and spread it evenly over the entire base.

  • Roll out the remaining shortcrust pastry and, with the help of a biscuit cutter, make a central decoration of your choice: we used the shape of a Christmas tree. To create the starry sky, we poked small holes with the back of a wooden skewer.

  • Transfer the dough onto the cake, placing it gently. Always gently, press to release excess air, being careful not to ruin the decoration.

  • With a knife, remove the excess dough and apply light pressure to join the edges. With the leftover shortcrust pastry you can make some star-shaped biscuits to place on the tart, or to enjoy separately, without having any waste.

  • Cook in static mode at 180°C for approximately 25-30 minutes on the central level of the oven. Remove the tart from the oven and let it cool completely. Before enjoying it, sprinkle with icing sugar.


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