Blueberry and Almond Tart
Author: 
Recipe type: Dessert
 
Ingredients
For the pastry:
  • ¾ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup sorghum flour
  • ½ tsp baking powder
  • 1 tbsp sugar
  • Pinch of salt
  • 60gms/2oz butter
  • ½ cup + 1tbsp water
For the filling:
  • 2 cups of blueberries
  • ¼ cup raw sugar
  • 1 tsp almond essence
  • ¼ cup tapioca flour
For the topping:
  • ⅓ cup white rice flour
  • ⅓ cup tapioca flour
  • ⅓ cup potato starch
  • ¼ cup coconut flour
  • ½ cup shredded coconut
  • 2 tbsp brown sugar
  • 1 egg
  • ½ cup oil (not olive oil)
  • ½ tsp cinnamon
Method
For the pastry:
  1. Mix all the dry ingredients together in a bowl.
  2. Rub the butter into the dry ingredients until a crumbly mixture is formed.
  3. Add the water and mix to form a dough.
  4. Place in the fridge for 30 minutes.
  5. Heat oven to 180°C/350°F.
  6. Oil a tart tin.
  7. Press out the chilled dough into the tart tin.
  8. Line with baking paper and fill with baking beans or rice
  9. Bake for 10 minutes then take from the oven and remove the beans.
For the filling:
  1. Place the fruit in a bowl and add all the other ingredients.
  2. Spread out in the pastry shell
For the topping:
  1. In one bowl, mix all the dry ingredients.
  2. In another bowl beat the oil and egg together.
  3. Add the wet to the dry ingredients.
  4. Spoon onto the top of the fruit.
  5. Bake for 10-15 minutes.
  6. Serve with some whipped cream or ice cream.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-gluten-free-recipe-blueberry-almond-tart/