Ingredients


For the pastry

170g gluten-free flour

½ tsp cinnamon

100g unsalted lactose free butter

1 tbsp caster sugar

For the compote

3 cups fresh or frozen blueberries

3 tbsp orange juice

Optional

1/4 tsp Ground cinnamon

1/4 tsp Fresh or ground ginger

1 tsp Raw sugar

1 tsp Chia seeds (add after removing from heat)


Serves - 4



Method


To make the pastry: put the gluten free flour and cinnamon into the bowl of a food processor. Add the lactose free butter and pulse until it looks like very fine breadcrumbs.

Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.

Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to 5mm thickness. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.

Next make the compote filling (this could be made in advance). Place fruit and juice in a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.

Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge until ready to use.

Place the gluten free pastry discs into a tartlet tin (a mince pie tin would be ideal). Cover with non stick bake powder and fill each tart with baking beans.

Bake blind for 12-15 mins, then remove the non stick paper and baking beans and return to the oven for another 5mins until golden brown. Lift onto a wire rack to cool. To finish simply spoon the compote into each case and serve with lactose free cream, or lactose free ice cream.


Recipe adapted from: Good Food

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