85g softened lactose free butter
175g caster sugar
175g ground almonds
2 eggs, beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked gluten free shortcrust pastry tart case*
icing sugar, for dusting
Serves - 4
*We used shop bought gluten free shortcrust pastry and followed instructions to create a tart case.
Heat oven to 190C/170C fan/gas 5. Beat together the lactose free butter and sugar until it is light and fluffy, about 1 min.
Stir in the almonds, egg and almond extract. Stir in half the blueberries and spoon into the gluten free pastry case.
Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly.
Bake for 45-50 mins until the gluten free pastry is crisp and golden, and the filling is golden and feels firm to the touch.
Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Recipe adapted from: Good Food