Gluten-free tart with figs and almonds jam –
A tart with autumnal look and flavor. In making this tart I used my usual recipe for the gluten-free shortcrust pastry, but with a different making. The end result as taste and texture is the same, but with this new technique, you can choose the process that you prefer.
Gluten-free tart with figs and almonds jam
Preparation time 50 minutes (excluded rest in the refrigerator)
125 g of butter
125 g of vanilla sugar (*)
280 g of gluten-free flour (I use the BiAglut flour)
6 grams of baking powder
1 whole egg
1 egg yolk
juice of half lemon
1 pinch of salt
Figs and almonds jam (or fig jam and 20 g of whole almonds)
(*) store the white sugar in a jar containing a vanilla bean
Leave the butter out of the refrigerator for a few hours so it becomes very soft. Mount the soft butter with the sugar, then add the lemon juice, the whole egg, and the yolk and mount them one at a time.
Add the sifted flour with baking powder, salt and mix everything. The mixture will be soft and splitting.
Put a little flour on the work surface, transfer the dough and quickly knead to form a ball. Wrap in plastic wrap and let it rest in the refrigerator for 4-5 hours.
Take 2/3 of the dough and roll it out on the work surface (put the rest in the refrigerator). Cut the base of the tart using the pan as a measure. Grease and flour a cake pan with zipper and put in the base of the tart. With the dough cut away to make the edges of the tart (you can take small pieces of dough and crush the edges making them adhere to each other and with the base). Prick the bottom with a fork.
Spread the jam and with the remained pastry make the decorations over the tart. In this case, I made some leaves with a special cutter which also creates the design on the leaves.
If you don’t find the jam with figs and almonds together, you can use the classic fig jam and add some almonds baked 5 minutes and coarsely chopped.
Bake at 170°C for 25-30 minutes. Wait 10-15 minutes before removing it gently from the pan.
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