Blueberry and Almond Tart
Author: Suzanne Perazzini
Recipe type: Dessert
- 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
- 2 cups of blueberries
- ¼ cup raw sugar
- 1 tsp almond essence
- ¼ cup tapioca flour
- 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
- Mix all the dry ingredients together in a bowl.
- Rub the butter into the dry ingredients until a crumbly mixture is formed.
- Add the water and mix to form a dough.
- Place in the fridge for 30 minutes.
- Heat oven to 180°C/350°F.
- Oil a tart tin.
- Press out the chilled dough into the tart tin.
- Line with baking paper and fill with baking beans or rice
- Bake for 10 minutes then take from the oven and remove the beans.
- Place the fruit in a bowl and add all the other ingredients.
- Spread out in the pastry shell
- In one bowl, mix all the dry ingredients.
- In another bowl beat the oil and egg together.
- Add the wet to the dry ingredients.
- Spoon onto the top of the fruit.
- Bake for 10-15 minutes.
- 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/
3.2.2265