Raspberry Italian Jam Tart (Crostata di Marmellata)

Hi Bakers,

Have you tried this Easy Summer Dessert? Looking for a no-fuss summer treat that looks fancy but takes little effort? These Italian Jam Tarts might be your new warm-weather go-to. No need to make a filling—just grab your favorite jam. The crust is where the magic happens: slightly sweet with an egg-rich dough that’s easier to work with than traditional pie crust and a bit more like a cookie. Just press the dough into tart shells for perfectly portioned, handheld pies. Endlessly customizable with any jam (think: strawberry, apricot, fig), these mini tarts are perfect for picnics, brunches, or spontaneous sweet cravings. I LOVE these and how easy they are to make. This is going to be added to my current recipe rotation. Enjoy! ~Carolyn

Gluten-Free Raspberry Italian Jam Tart (Crostata di Marmellata)

Makes four 5” tarts*

Tart Shell

Dry Ingredients

1 1/2 cups Cup4Cup Multipurpose Flour (original blend with milk powder)

1/4 cup granulated sugar

1 teaspoon sweet rice flour

1 teaspoon whey protein powder isolate (plain)

1/4 teaspoon xanthan gum

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

2 tablespoons vegetable shortening

Wet Ingredients

1 large egg

Filling

1 cup Raspberry Preserves

Egg Wash

1 large egg yolk

~ 1 teaspoon water

Directions

Whisk together the dry ingredients except for the butter and shortening. Cut in shortening and butter until mixture resembles bread crumbs. Stir in one large egg. Dough will be stiff and not very wet (you can mix in a teaspoon of water if needed), but it does combine into a dough with some mixing. Divide the dough into 5 balls. Press one ball into the base of the tart pan and evenly up the sides. Trim any excess from the edges with a knife. Chill the crusts while you prepare the top. Roll the remaining dough ball between two sheets of parchment paper until you have a thin sheet about 1/16 of an inch thick. Chill this dough on a flat surface until stiff. Mix together the egg wash in a small bowl. Fill the chilled tart shells with raspberry preserves, spreading evenly along the bottom. Remove the flat dough from the fridge and take off the top sheet of parchment. Using a very small cookie cutter, cut tiny shapes out of the dough to decorate the top of the tarts. You can also cut the dough into strips and cover the top for a more traditional look instead. Brush the dough with egg wash using a small brush. Bake the tarts for about 20 minutes or until the jam is bubbling slightly and the crust is browned. Let cool completely and enjoy!

*Tart pans with a removable base help remove the tart from the pan with ease.