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Gluten-Free Blueberry Tart


Course Dessert
Difficulty 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

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

For the dough

  1. Put everything in a bowl and pinch the butter with the rest of the ingredients until there are no pieces of butter left.

  2. Put in a mould (it doesn't have to have a removable bottom) and press to form the base and sides.

  3. Put the filling inside. Remember that you can make 1.5 times the dough recipe and put the extra on top as a crumble.

  4. 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.

  5. Let cook completely before removing it form the mould.

  6. Serve with vanilla ice cream,