# Gluten-Free Raspberry Jam Tart

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A gluten-free tart with a buttery rice flour pastry, filled with sweet raspberry jam.

Servings: 6 · Cook 30 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Gluten-Free Raspberry Jam Tart](https://image.fridge.menu/adaptations/bfwj7vue/e12b899469963b13b1f747e2f6dce57abadf7e11fd119a2776ceb134aaa148af.jpg)

## Ingredients

- 200 g rice flour
- 50 g [potato starch](https://fridge.menu/en/i/potato-starch)
- 150 g [sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [egg](https://fridge.menu/en/i/eggs)
- 150 g [butter](https://fridge.menu/en/i/butter) — cold
- 8 g [baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [lemon zest](https://fridge.menu/en/i/lemon-zest)
- 450 g raspberry jam

## Steps

1. In a large bowl, combine the rice flour and potato starch, then add the egg, sugar, baking powder and lemon zest.
2. Add the cold butter, cut into cubes, and work the dough together by hand in the bowl.
3. Transfer the dough to a lightly floured surface and knead vigorously until you have a smooth, even ball.
4. Wrap the dough in cling film and chill in the fridge to rest for at least 1 hour. (60 min)
5. Roll out the dough with a rolling pin to a thickness of 4-5 mm.
6. Transfer the dough to a 22 cm tin, buttered and dusted with rice flour, pressing it up to the edges.
7. Prick the base with a fork and fill the tart with raspberry jam.
8. Roll out the leftover dough and cut shapes to decorate the top of the tart.
9. Bake the tart in an oven preheated to 180°C for about 30 minutes. (30 min)
10. Allow the tart to cool completely before serving.

Published 2026-10-08

https://fridge.menu/en/r/raspberry-jam-tart-bfwj7vue

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