Blueberry & Almond Tart

This gluten free sweet pastry filled with blueberries and almonds recipe has been supplied by Louise Wagstaffe from Delicious by Design Ltd.  You can find out more at


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Blueberry & Almond Tart

Preparation Time: 15 mins

Cooking Time: 35 mins

8 Portions

Ingredients –

Gluten Free sweet shortcrust pastry

  • 175g Gluten-free plain flour
  • 1/4 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 & Almond Filling

  • 100g Blueberries
  • 125g Butter
  • 125g Caster Sugar
  • 125g Ground Almonds
  • 1 Free-range egg, beaten

Method for the Sauce

  1. Preheat the oven to 180°C, 350°F gas mark 5.
  2. 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.
  3. 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.
  4. Mix the crumble topping by rubbing together the flour, butter, and sugar so it forms a crumb. Put this to one side.
  5. For the filing, cover the base of the flan generously with blueberries.
  6. 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.
  7. Bake for about 35 minutes, or until golden and cooked through.


Allergens in this dish indicated by the Box (es) Marked ‘x’




Dairy (Milk)













Tree Nuts