Gluten Free Blueberry and Almond Tart
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!
Credited to: Coeliac UK
Kcal: 497.0
Difficulty: More of a challenge
Serves 8
15 mins prep
35 mins cooking time
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
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6 (180°C Fan)
- 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
- 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
- Mix the crumble topping by rubbing together the flour, butter, and sugar so it forms a crumb. Put this to one side
- For the filing, cover the base of the flan generously with blueberries
- 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
- Bake for about 35 minutes, or until golden and cooked through.
Nutritional information per serving
Kcal
497
Fat
32g
Carbs
43g
Protein
10g
Fibre
2g
