A delicious, decadent almond and blueberry tart recipe that can be topped with your favourite low FODMAP fruit syrup

Preparation Time: 30 minutes Serves: 8-10

Tart Recipe Ingredients:

• • 250g butter
  • 2/3 cup castor sugar
  • 4 eggs
  • 500ml almond flour
  • 1/4 cup rice flour

Blueberry Syrup:

• 1/2 cup castor sugar
• 250g blueberries
• 1 vanilla pod

Method:

1. Preheat oven to 160°C
2. Grease and line a 22cm deep edged baking tin
3. Beat the butter and sugar together< /li>
4. Slowly add the eggs.
5. Stir in the almond flour and then the rice flour.
6. Spread into the prepared pan and bake at 150°C for 45mins or until a skewer comes out clean.
7. Turn out onto a wire rack and allow to cool.
8. Meanwhile split the vanilla pod and scrape the seeds into a pot along with the bean, the sugar and ½ cup water. Cook gently until the sugar is dissolved then simmer for 5 minutes more to slightly thicken the syrup.Finally add the blueberries and cook for 2-3 minutes, then remove from the heat and discard the bean.
9. Pour the warm syrup over the cake on a plate and serve.

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