Put butter and cornmeal in a bowl and start working.
Once obtained a cream, add sugar, egg, salt, yeast and vanilla.
Finally add the rice flour.
Work until you get a smooth dough, cover it with plastic wrap and let it rest in the fridge for 1 hour.
Spread on the work surface lightly floured with rice flour.
Line the mold, cut off the excess and cut the strips to decorate the surface.
Prick the bottom with a fork and spread the jam, leaving the raised edges free.
Apply the decorative strips, then cook for about 40 minutes at 180 ° C in a preheated ventilated oven.
Once the tart is ready without gluten, take it out of the oven and let it at least cool down before serving.
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