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Gluten-Free Blueberry Tart

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Course: Dessert
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 portions in a rectangular 13 x 38cm mould (for a 24cm diameter round mould double the recipe)
Author: Lorena Salinas from Cravings Journal

Ingredients

For the filling

  • 300 g blueberries
  • 85 g sugar
  • 1 lime, squeezed
  • 1 1/2 tbsp cornflour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

For the dough

  • 125 g oat flour
  • 90 g traditional / steel-cut oats
  • 60 g sugar
  • 1 1/4 tsp salt
  • 90 g unsalted butter cut in cubes and very cold

Instructions

For the filling

  • Put everything in a bowl, mix and let it rest while we do the dough.

For the dough

  • Put everything in a bowl and pinch the butter with the rest of the ingredients until there are no pieces of butter left.
  • Put in a mould (it doesn't have to have a removable bottom) and press to form the base and sides.
  • Put the filling inside. Remember that you can make 1.5 times the dough recipe and put the extra on top as a crumble.
  • Take to a preheated oven at 180C for 30-45min or until you see that the dough has turned golden and the blueberries are bubbling.
  • Let cook completely before removing it form the mould.
  • Serve with vanilla ice cream,
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