Gluten Free Almond and Blueberry Tart

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

Preparation Time:

30 minutes



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
  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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