This tart with gluten-free shortcrust pastry, made using cornmeal and rice flour, is even more crunchy and fragrant than the classic shortcrust pastry version.
It is filled with seasonal fruit (we used apricots for this particular recipe) and sprinkled with raw sugar. The result is a particularly tasty, flavourful and beautiful dessert.
The acidity of the fruit actually pairs perfectly with the sweetness of the pastry, cooking down with the sugar in the oven to create a simple yet delicious jam.
Ingredients for 6 people
- 250 grams of rice flour
- 150 grams of cornmeal
- 2 eggs
- 180 grams of brown sugar
- 150 grams of butter
- water as needed
- 1 pinch of salt
- 7 apricots
1. Pour the two flours, cold butter cut into small pieces, room temperature eggs and sugar onto a work surface. Mix with a silicone spatula or a fork and then work the mixture a little with your hands. Form it into a ball, wrap it in cling film and put it in the fridge for half an hour.
2. Take the pastry out of the fridge. Reserving a small portion of the dough, put the rest on a work surface sprinkled with cornmeal and roll out a sheet using a rolling pin, being careful not to roll it too thin. Transfer the pastry to a greased tin and sprinkle it with sugar.
3. Pierce the pastry with a fork, wash the apricots, cut them in half and arrange them on the pastry, trying to cover the entire surface.
4. Sprinkle the apricots with the brown sugar. Roll out the leftover dough and cut into 1.5-2 cm strips. Arrange the strips over the fruit and brush with sugar water. Bake in a preheated oven at 180 °C for about 25-30 minutes. Let it cool and serve.
Tips and tricks
- For the tart filling you can use the fruit of your choice: we’ve had the best results with apricots, peaches, plums and apples.
- The tart can also be served hot with a scoop of vanilla ice cream.
- Use coarse cornmeal to increase the crunchiness of the dough.