If you're a fan of sweet, juicy blueberries, you'll love this delicious Blueberry Tart recipe from Gaia Tree. Made with fresh blueberries and a flaky, buttery crust, this tart is the perfect dessert for any occasion.
Preheat the oven to 175°C.
Add almond meal, oat flour, rice flour, salt, syrup, coconut oil and salt into a food processor and process into a crumbly dough.
In a rectangle tart pan 35x10cm; spread and press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.
Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 10 minutes in the oven.
Remove baking paper and weights used for the blind baking and set aside.
Place coconut oil, coconut sugar, maple syrup and almond milk in a cake mixer bowl and whisk at medium speed for 2-3 minutes
Add the remaining dry ingredients: almond meal, oat flour, baking powder and salt and whisk at low speed until combined.
Pour mixture into pre-baked tart shell until 3/4 full.
Place the tart pan on a cookie sheet (to protect your oven from possible overflow) and bake at 175°C for 20 minutes.
Remove from the oven, the frangipane would have risen and it will level out once it has cool completely.
Place the frozen blueberries in a small saucepan over low heat and bring to the boil. Stir occasionally.
Simmer for 2-4 minutes until all the blueberries have softened and can be pressed with the back of a spoon.
Remove from stove, cool until safe to handle and then mash the blueberries with a stick blender.
Spread evenly onto the cooled frangipane tart and refrigerate for 1-2 hours before serving.
8 servings
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