Makes about 8 servings. Difficulty
1-1/4 cups gf flour 1/3 cup sugar Zest of 1 lemon 1/4 teaspoon salt 8 Tablespoons unsaled butter, chilled and cut into pieces 3 egg yolks, divided 1 Tablespoon cream
1/4 cup gf raspberry jam 2 medium nectarines, pitted and thinly sliced 1/2 cup fresh raspberries 2 Tablespoons sugar 2 teaspoons cornstarch 2 Tablespoons cold water
Preheat the oven to 375°F.
In a food processor, process the gf flour, sugar, lemon zest and salt until blended. Add the butter and process until the mixture resembles coarse crumbs. Add 2 egg yolks and process just until the dough comes together in a ball. If the dough is too soft to work with refrigerate it for 30 minutes. Lightly flour the dough with gf flour. Roll the dough out between 2 sheets of parchment paper into an 11 inch round. Peel off the top sheet of paper. Lift the dough (keeping the bottom parchment paper in tact)onto a large baking sheet. Fold over the edges of the dough to form a rim. In a small bowl, whisk together the remaining egg yolk with cream. Brush the top of the dough with the egg wash. Bake for 20 minutes or until lightly browned. Remove from oven and let cool briefly.
Meanwhile, in a small bowl, combine the cornstarch with water until the cornstarch is completely dissolved. In a large bowl, gently toss the nectarines and raspberries with sugar and cornstarch mixture.
Spread the jam evenly over the crust, leaving about a 1 inch border. Distribute the fruit over the jam. Bake until the fruit juices have thickened, about 20 minutes. Let cool slightly before serving.
We used The Gluten-Free Pantry's Country French Bread flour mix for the gf flour in this recipe (www.glutenfree.com).