GLUTEN–FREE

LATTICE TART
for 1 tart d=18 cm
 Gluten–Free Lattice Tart
for 1 tart d=18 cm

| BUCKWHEAT SHORTCRUST PASTRY

Ingredients Total weight: ~ 525 g 100%

• Buckwheat flour 107 g 20%

• Rice flour 107 g 20%
• Potato starch 40 g 8%
• Butter 82% 140 g 27%
• Egg whites 50 g 10%
• Icing sugar 80 g 15%
• Sea salt 1g <1%

1. Put the rice flour, buckwheat flour, icing sugar and potato starch
(all sifted) in the bowl of a stand mixer. Combine all the ingredients
with a paddle attachment at low speed until homogeneous.

2. Add the cold diced butter and sea salt into the dry ingredients and
continue mixing for a few minutes at low speed until the mixture
resembles wet sand.

3. Add the egg whites all at once and mix at low speed until combined.
The dough should be smooth and soft.

4. Place the dough between two acetate sheets and roll it to a thickness
of 2.5 mm, starting from the center. Transfer it on a tray and place it in
the freezer for 1 hour to stabilize.

5. Take the dough out of the freezer and remove the acetate sheets.

6. Cut out a circle using a 20-cm cake ring.

7. Line an 18-cm fluted tart pan with the dough and form the tart. Cut
off the excess dough with a knife. Poke the bottom of the tart shell
with a fork.

8. Put the lined pan in the freezer for at least 30 minutes to stabilize.

9. Collect the dough scraps and roll them out to 3 mm thick between
two acetate sheets. Transfer the dough on a tray and place it in the
freezer for 1 hour.

10. Take the dough out of the freezer and remove the acetate sheets.
Cut the dough into strips 20 cm long and 3 cm wide using a pizza
cutter or a knife.

11. Braid the lattice crust from these strips and place it in the freezer.

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 Gluten–Free Lattice Tart
for 1 tart d=18 cm

| CANDIED ORANGES

Ingredients

• Sugar 280 g
• Water 1400 g
• Fresh oranges 1 pc

1. Remove the thin layer of orange skin with a sharp knife. Cut the skin
into strips.

2. Divide the total amount of water into 4 portions. Put orange strips
into a saucepan with one portion of boiling water, bring to a boil.

3. Drain the orange strips. Then pour the second portion of water into
the saucepan and repeat the same procedure twice.

4. Divide the total amount of sugar into 4 portions. Put orange strips
into the saucepan, add the last portion of water and one portion of
sugar.

5. Then bring it to a boil and cook for 15 minutes over a low heat.

TIP
• To avoid strong evaporation, cover water with parchment paper
with a hole in the middle.

6. After, add a second portion of sugar, cover it again with parchment

paper and cook everything for 15 more minutes.

7. Then, repeat this procedure twice to incorporate the third and fourth
portions of sugar into the water with orange strips. Each time after
adding the sugar, cook it for 15 minutes. The total cooking time
should be 1 hour.

8. Drain the candied oranges.

9. Leave the strips to dry for 2–3 hours and then put them into a
hermetic box. Keep them in the fridge.

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 Gluten–Free Lattice Tart
for 1 tart d=18 cm

| ALMOND SPONGE

Ingredients Total weight: ~ 314 g 100%

• Icing sugar 55 g 18%

• Potato starch 8g 6%
• Almond powder 80 g 25%
• Egg whites (1) 40 g 13%
• Egg whites (2) 40 g 13%
• Sugar 20 g 6%
• Butter 82% 40 g 13%
• Sea salt 1g <1%
• Orange zest 10 g 3%
• Candied oranges 20 g 6%
• Vanilla ½ pod <1%
• Frozen tart shell

1. In a bowl, combine the almond powder, potato starch and vanilla

seeds with a whisk.

2. Add the egg whites (1) and icing sugar, mix until homogeneous.

3. In the bowl of a stand mixer, whip the egg whites (2) with sugar and
sea salt until stiff peaks.

4. Gradually introduce the meringue into the almond mixture, folding it

in several steps using a silicone spatula.

5. Melt the butter to 40 °C / 104 °F over a bain-marie or in the microwave

oven, add a little bit of the sponge batter to it and mix with a spatula
until smooth. Then add this mixture to the main sponge batter and
gently mix with a spatula until combined.

6. Add diced candied oranges and orange zest to the batter and mix
with a spatula.

7. Cover the bottom of the cake ring d=16 cm with aluminum foil. Pour
the sponge batter into the cake ring and smooth it using an offset
spatula.

8. Bake the sponge for about 20 minutes in the oven, preheated to

150 °C / 302 °F. Check the doneness of the sponge by pressing it with
your hand: if the sponge bounces back, then it is completely baked.

9. Allow the sponge to cool down at room temperature and cut off the
top crust to get a sponge layer 2 cm high.

10. Place the baked sponge in the center of the frozen tart shell and put
it back in the freezer.
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 Gluten–Free Lattice Tart
for 1 tart d=18 cm

| EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%

In a bowl, combine the egg yolks with the whipping cream and mix
everything well with a silicone spatula.

| APRICOT JAM

Ingredients Total weight: ~ 440 g 100%

• Apricot puree 300 g 68%

• Orange juice 50 g 11%
• Sugar 50 g 11%
• Glucose/corn syrup 20 g 5%
• Orange zest 10 g 2%
• Pectin NH 10 g 2%
• Vanilla ½ pod <1%

1. Place the apricot puree, orange juice, orange zest, vanilla seeds and
glucose syrup into a saucepan and heat to 35 °C / 95 °F.

2. Mix the pectin and sugar. Gradually add to the puree mixture while
whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil and

cook for about 5 minutes to activate the pectin. Remove the jam
from the heat.

4. Transfer the jam to a clean bowl to cool down to 70 °C / 158 °F.

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 Gluten–Free Lattice Tart
for 1 tart d=18 cm

| ASSEMBLING AND BAKING THE TART

Ingredients

• Frozen tart shell with the baked sponge

• Frozen lattice crust
• Apricot jam
• Egg wash

1. Take the frozen tart shell with the sponge out of the freezer.

2. Pour the jam into the tart shell on top of the sponge, spread it with
an offset spatula and place the tart back in the freezer until frozen.

3. Place the lattice crust on top of the frozen tart and gently press it to
the borders of the tart pan.

4. Trim any excess dough with a knife. Place the tart in the freezer for
about an hour.

5. Bake the tart in the oven, preheated to 160 °C / 320 °F, for about
30 minutes.

6. Take the baked tart from the oven and let it cool down slightly.

7. Coat the top of the tart with the egg wash using a pastry brush and
bake it for 10 minutes more at 150 °C / 302 °F.

8. Let the finished tart cool down completely in the tart pan before
removing it.

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