My sister worked in a luxury hotel in Como Lake for over a year. Her colleague, friend, and roommate Matteo, when he went to visit his parents, returned to Como full of libations – including this famous tart.
Mirta has repeatedly told me that this was one of the best tarts ever eaten. I never believed it, but then I tried it. I realized that it is really very good, healthy, and even suitable for those suffering from celiac disease.

Gluten-free tart by Mrs. Lina

  • Preparation time: 60 minutes
  • Ingredients for a 9 29⁄64-inch diameter cake tin
  • Difficulty: Easy recipe

  • Ingredients
  • 4 ½ oz or 125 g of almond flour
  • 5 oz or 140 g of corn flour for foil-like cakes
  • 1 tablespoon of cornstarch
  • 2 tablespoons of chestnut flour
  • 2 oz or 50 g of butter
  • 1 egg
  • 2 spoons of seed oil
  • 3 tablespoons of finely chopped brown sugar
  • Zest of 1 orange or 1 lemon
  • 2 tablespoons of orange or lemon juice
  • ½ sachet of chemical yeast
  • 6 tablespoons of apricot jam (or strawberries)
  • Butter to taste
  • Rice flour to taste
  1. Instructions
  2.  Mix the soft butter with the sugar, egg, grated zest, and juice of an orange. Add the oil and flour to the sifted yeast. Knead briefly. The dough will be soft.
  3. Spread 2/3 of the dough in a greased and floured cake tin up to a thickness of about 0 5⁄32 inch.
  4. Prick the bottom of the tart with a fork. Arrange a layer of jam.
  5. Insert the remaining dough into a piping bag with a knurled nozzle, e.g. 1M Wilton, to make the decoration grid.
  6. Bake in a hot oven at 350° F for about thirty-five to forty minutes.

Tips to ensure the success of the dish:

  • The butter should be left at room temperature for a couple of hours and whipped well with the sugar. Then the other ingredients are combined.
  • You can spread the dough with your hands inside the cake tin or put everything in a pastry bag with a flat nozzle, e.g. 2B Wilton or similar, and make everything like this. The dough is very soft and it is therefore not possible to roll out with a rolling pin.
  • The timing of cooking in the oven is merely indicative because each oven cooks differently.