My grandmother made crostata with whatever jam was open in the fridge. Apricot, fig, blackberry, it did not matter. The pastry was always the same, rolled out on a floured board and folded loosely into a tart pan. This version uses gluten-free flour with a tablespoon of mascarpone and xanthan gum worked into the dough, and it holds together just as well. A keeper for the recipe box.
The lattice on top is cut with a pastry wheel into half-inch strips and laid at an angle across the jam. It bakes at 400°F (204°C) until the filling bubbles and the crust turns golden. Any jam works. Pick your favourite.
Tips for Making a Gluten-Free Jam Crostata
Chill the dough for at least an hour
Gluten-free dough is more fragile than wheat dough. Cold butter holds it together during rolling. If the dough cracks, it is too cold. Let it sit for five minutes and try again. 
Wrap it tightly in plastic. The dough dries out fast without gluten to hold moisture in.
Use a fluted tart pan
The recipe calls for a 9.5-inch fluted tart pan. Press the dough into the corners and up the sides, then run the rolling pin across the top to trim the edges cleanly.
Save the trimmings for the lattice strips. Roll them out with the reserved quarter of dough into a rectangle and cut half-inch strips.
Gluten-Free Jam Crostata
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Gluten-Free, Omnivore
Description
A beautiful, buttery gluten-free crostata, perfect with seasonal jam. Debra Smith shares her secrets for flaky perfection.
Ingredients
- 1 cups (237 ml) Gluten-free AP flour mix
- 1 tbsp sugar
- 1/8 tsp xanthan gum
- 1/2 tsp salt
- 1/4 tsp baking powder
- 10 tbsp unsalted butter
- 2 tbsp mascarpone cheese
- 4 tbsp ice water
- 1 cups (237 ml) your favorite jam
Instructions
TO MAKE THE CRUST
- In the bowl of a food processor fitted with the blade, combine flour, sugar, xanthan gum, salt, and baking powder; pulse a few times to blend.
- Add butter and mascarpone and pulse until the mixture resembles coarse gravel; add water and pulse until the dough just begins to come together in a ball.
- Remove the dough onto a plastic sheet and press it together into a ball; wrap tightly and chill for at least one hour or overnight.
TO BAKE THE CROSTATA
- Preheat the oven to 400°F (204°C).
- Roll out three-quarters of the dough to an 11-inch circle; transfer to an ungreased fluted 9 ½-inch tart pan. Ease the dough into the pan, covering the entire surface including the corners and edges. Run the rolling pin across the edges of the pan to remove any excess dough.
- Spread the jam evenly across the unbaked crust with a spoon.
- Roll out the remaining dough to a 10-inch long rectangle. Use a pastry wheel or sharp knife to cut ½-inch strips of dough. Arrange strips of dough across the tart horizontally, leaving ½-inch space between them, then rotate the pan slightly and place the strips of dough on top of the first strips at a 45-degree angle.
- Bake for 25 to 30 minutes until the filling is bubbly and the crust is browned.
- Let the tart cool completely before serving.
Notes
- For a richer flavor, use a high-quality, artisanal jam with noticeable fruit pieces.
- If your gluten-free flour blend doesn’t contain xanthan gum, add an additional 1/4 teaspoon to the recipe.
- Store the cooled crostata in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Do I need xanthan gum if my flour blend already contains it?
Check the label. If your gluten-free flour already has xanthan gum, reduce the amount in this recipe to a pinch. Too much xanthan makes the dough gummy instead of flaky.
What kind of jam works best?
Any thick jam works. Apricot, raspberry, and fig are traditional for Italian crostata. Thinner jams may bubble over during baking. If your jam is very loose, cook it down for a few minutes on the stove first.
Why does this recipe use mascarpone in the crust?
The mascarpone adds fat and a slight creaminess that helps bind the gluten-free dough. It does the job that gluten would normally do in a wheat crust, giving the pastry more flexibility and preventing it from crumbling.
