Thank you to all of you lovely people who attended the #CookWithLou session on gluten free pastry for Mother’s Day. What fun we had! Thank you also to Steve for doing such a wonderful job as compere. For those who missed it, here’s your chance to catch up! The recipe is below.
Gluten Free Blueberry and Almond Tart
Ingredients
Gluten Free Sweet Shortcrust Pastry
- 175g gluten free plain flour
- ½ tsp xanthan gum
- 50g caster sugar
- 75g unsalted butter
- 1 egg
Gluten Free Crumble Topping
- 25g gluten free plain flour
- 10g butter
- 10g caster sugar
Blueberry and Almond Filling
- 100g blueberries
- 125g butter
- 125g caster sugar
- 125g ground almonds
- 1 egg, beaten
Method
- Preheat the oven to 180°C, 350°F gas mark 4.
- 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 25-30 minutes, or until golden and cooked through.
Equipment Needed
- Metal quiche tin, 8-9in or 20-22.5cm diameter
- Rolling pin
- Two bowls
- Sieve
- Clingfilm
- Oven
Credits
My thanks to Coeliac UK for allowing me to use the film, to Mark Shipperley of Mark Shipperley Films for the filming, and James Kennedy of James Kennedy Photography for the photography.
~Louise
