This is the gluten, dairy and sugar free version of this very traditional Italian cake: a short crust pastry base blind baked and then filled with my sugar free jam recipe.
Give me this cake any time and I am a happy soul. Simple and delicious.
PREPARATION & COOKING TIME: 45mins
INGREDIENTS for 6 portions (20cm round crostata):
350gr gluten free short crust pastry (click here for the recipe)- 0.5 batch
300gr sugar free jam of your choice (click here for the recipe)- 1.5 batch
- Preheat the oven at 350F/ 175C
- Prepare the short crust pastry, and using cling film, shape it with a rolling pin to fit a 20cm round baking tray
- Once ready, keep the bottom cling film to place on the baking tray and shape and flatten with your hands
- Keep the scrap bits for making shapes at the top of the crostata
- Prick the pastry with a fork and bake in the oven for 15mins
- In the meantime make the sugar free jam, making sure it is on the thick side. You can use any fresh/frozen fruit to make the jam, but depending on how watery the fruit is you may need to simmer for longer
- For best results the jam should be cold, but it still works if hot
- Once the pastry is golden in colour, take out of the oven and pour the jam in
- You can then flatten the remaining short crust pastry and cut into shapes with a biscuit cutter
- Place back in the oven and cook for another 15 mins
- Once cooked, cool down and then serve
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 261.1 |
| fat | 13.3 |
| of which saturated | 8.1 |
| carbohydrates | 31.4 |
| of which sugars | 4.7 |
| fibre | 1.2 |
| protein | 7.7 |
| salt | 0.1 |