Ingredients and Weight:
- Gluten-free flour: 1 1/2 cups
- Almond flour: 1 cup
- Granulated sugar: 1/2 cup
- Salt: 1/4 teaspoon
- Unsalted butter, cold and cut into cubes: 1 cup
- Ice water: 2-3 tablespoons
- For the filling:
- Ricotta cheese: 1 cup
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
- Fresh blueberries: 2 cups
- Egg wash (1 egg beaten with 1 tablespoon of water): for brushing
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the dough: In a large bowl, whisk together the gluten-free flour, almond flour, granulated sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to work it into the flour mixture until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: In a medium bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and lemon zest. Mix until well combined. Set aside.
- Assemble the crostata: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle. Transfer the dough to a greased 9-inch (23 cm) tart pan with removable bottom. Trim the edges and crimp to seal.
- Spread the filling: Spread the ricotta filling evenly over the prepared dough. Top with the fresh blueberries.
- Bake: Bake the crostata for 40-45 minutes, or until the crust is golden brown and the blueberries are bubbling. Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of crostata):
- Calories: 330
- Fat: 15g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Flaky and tender gluten-free crust
- Creamy and sweet ricotta filling
- Bursting with fresh blueberries
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This crostata is absolutely delicious! The crust is so flavorful and the filling is creamy and sweet. The blueberries add a lovely burst of flavor."
- "I love that this crostata is gluten-free. It's so hard to find delicious gluten-free pastries, but this one is amazing."
- "This is the perfect summer dessert. It's light and refreshing, but still satisfying."
- "The crostata is easy to make and looks so impressive. I've made it several times and it's always a hit with my guests."
- "I highly recommend this recipe to anyone who loves fruit tarts or gluten-free desserts."
Special Precautions and Tips:
- Make sure to use cold butter when making the crust. This will help to create a flaky crust.
- If you don't have a tart pan with removable bottom, you can use a regular pie pan. Just be careful when inverting the crostata onto a plate after baking.
- If the edges of the crust start to brown too much during baking, you can cover them with foil.
- Serve the crostata warm or at room temperature.
