This gluten free version of the classic Italian tart is filled with quince jam and dusted with icing sugar. The gluten free dough is just perfect and tastes absolutely delicious.
2 people made this
150g corn flour
1/2 teaspoon salt
1 teaspoon baking powder
150g butter, cubed
200g white rice flour
4g powdered yeast
150g caster sugar
quince jam, as needed
icing sugar, for dusting
Directions Preparation:20min › Cook:30min › Extra time:30min › Ready in:1hour20min
Pie Crust: In a medium bowl, combine the corn flour, salt and baking powder.
In a food processor, combine corn flour mix with cubed cold butter. Pulse until it resembles coarse breadcrumbs. Set aside.
In a bowl combine the white rice flour with yeast and sugar. Add to food processor and mix.
Add 5 yolks and pulse until a soft dough ball is formed and easily separates from the walls.
Wrap in plastic wrap and chill for 30 minutes.
Remove from the fridge and let dough stand at room temperature for 15-20 minutes.
In the meantime, preheat oven to 180 degrees C. Line a round 23cm tart tin with baking paper.
Roll out 2/3 of the dough and press on the bottom and of the tin. Spread a thick layer of quince marmalade or jam. With half of the remaining dough, cover the sides of the tin. Roll out what is left and remove top sheet of plastic wrap then cut dough with a pastry wheel or sharp knife into strips, 2cm wide. Lay on a baking tray and freeze for 5 minutes. Lay dough strips in a lattice display.
Bake in the preheated oven until golden, about 30 minutes.
Remove from the oven and let cool on a wire rack. Dust with icing sugar once at room temperature and serve.