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Recipes
Gluten Free Blueberry and Almond Tart

Gluten Free Blueberry and Almond Tart

Serves:
8
Course:
Dessert
Prep:
15 mins
Cook:
35 mins
Total time:
50 mins

Our Home Economist has created this delicious gluten free tart for you to try at home. The sweet and buttery shortcrust pastry combined with the fresh taste of blueberries is a winning combination. You won’t be able to stop yourself from going back for more!

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Nutritional Information

  • KCalories
    497
  • Protein (g per Serving)
    10
  • Carbohydrates (g per Serving)
    43
  • Fibre (g per Serving)
    2
  • Fat Contents (g)
    32

Ingredients

  • Gluten Free Sweet Shortcrust Pastry:
  • 175g (7oz) gluten free plain flour*
  • ¼ tsp xanthan gum
  • 50g (2oz) caster sugar
  • 75g (3oz) unsalted butter
  • 1 egg
  • Gluten Free Crumble Topping:
  • 25g (1oz) Gluten Free plain flour*
  • 10g (½oz) butter
  • 10g (½oz) caster sugar
  • Blueberry and Almond Filling:
  • 100g (4oz) blueberries
  • 125g (5oz) butter
  • 125g (5oz) caster sugar
  • 125g (5oz) ground almonds
  • 1 free-range egg, beaten

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6 (180°C Fan)

  2. To make the pastry, measure and sieve the flour, xanthan gum, and sugar into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg and mix to form a soft dough

  3. Roll out the dough between two sheets of cling film on a cold surface and then line a flan tin with it. Trim the edges so it is tidy

  4. Mix the crumble topping by rubbing together the flour, butter, and sugar so it forms a crumb. Put this to one side

  5. For the filling, cover the base of the flan generously with blueberries

  6. Mix the butter until it is soft, and then stir in the sugar, ground almonds and egg. Then place into the flan tin and top with the crumble topping

  7. Bake for about 35 minutes, or until golden and cooked through.