Towards the end of the week, my baking from the previous weekend starts to run low and I begin thinking about what I will make on Saturday for the following week. This is, needless to say, a pleasant experience. I conjure up all sorts of things, usually with multi-layers of fabulousness. And sometimes, someone helps me along, as happened with this weekend’s choice. A reader of this blog and a fellow sufferer of fructose malabsorption tested this recipe and then sent it to me. It is entirely suitable for us but contains ground almonds and I am not great with nuts though they don’t contain fructose. However, I decided to make the recipe anyway and I am glad I did because the tarts taste pretty good. The pastry is interesting and holds together well while the filling is tasty and satisfying. All round this is a good recipe and worth making whether you have any food intolerances or not.
On another note, I now have 8 of my books published on Amazon and if any of you would like to buy and read one, they are only $2.99 to download to your Kindles. You can see them all here. Two of them are award-winning books but the one I am most proud of is Merciless Truth, which is a war thriller set in the 1960s in the Congo. My uncle was a mercenary pilot in the war between the breakaway state of Katanga and the central Congolese government which fought to keep it. So I know a little more about the period than most and I have read almost every book ever written on the period. I also have two Young Adult novels among them. One, Upheaval, is the story of a group of teenagers who survive a massive earthquake while kayaking in the wilderness and who must go on a long trek through a devastated land to find help. The other, Fierce Mind, follows the conversations of a lonely gifted teenage girl and a gravedigger in the local graveyard. They both protect secrets which reveal themselves little by little through the course of their encounters.
If any of you do read one, I’d love you to let me know and to review it on Amazon. This is my author website: https://www.suzanneperazzini.com/
- 100gms brown rice flour
- 100gms maize cornflour
- ½ tsp salt
- 100gms chilled butter
- 50gms caster sugar
- 1 egg
- 185gms whole almonds
- 85gms butter
- 100gms caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 250gms blueberries
- Preheat the oven to 180°C/350°F.
- Put the flours and salt in a food processor and process to blend well.
- Dice the butter and add to the processor.
- Process until a breadcrumb-like texture forms.
- Add the egg and process until a dough forms.
- Remove from the processor and shape it into a ball.
- Wrap in clingfilm and place in the fridge for 30 minutes.
- Press into the buttered forms of a muffin tin.
- Grind the almonds in a food processor until fine.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time and beat until the mixture is smooth.
- Add the vanilla and almonds and mix.
- Fold in the blueberries and spoon the mixture into the pastry shells.
- Bake for 20-25 minutes, covering with tin foil if the pastry edges start to burn.
- Cool for 20 minutes in the tins and them remove carefully to a wire wrack to cool completely.