Our gluten free tart with almonds and blueberries is light and delicious and makes for a delightful tea time treat or dessert. This gluten free tart takes just 20 minutes to bake in the oven so it can be whipped up in no time at all and is great if you’ve got last minute plans to entertain some friends or family. We’ve served our gluten free tart with some fresh blueberries but you could use strawberries, raspberries, or any other fruit you fancy! To transform it into a more decadent dessert, try serving this gluten free tart with a generous helping of whipped cream or ice cream. At under 300 calories per serving, this is a great dessert option for when you don’t want your healthy eating efforts to go too off track. Instead of making one large tart, you could also buy the smaller tins and make individual portions. They might not take as long to cook though so keep an eye on the oven!
- 175g icing sugar
- 50g doves free from flour
- 100g ground almonds
- zest of 1 lemon
- 3 eggs, separated
- 125g melted butter
- 2tbsp flaked almonds
- 100g blueberries, to serve
Preheat the oven to 200C, Gas 6. Lightly grease the sides of a spring form 23cm tart tin.
In a large bowl, mix together the icing sugar and flour with the ground almonds and lemon zest.
Whisk the egg whites until fluffy. Stir the melted butter into the dry ingredients and beat in the egg yolks.
Fold in the egg whites, pour into the tart tin and bake for 15-20mins until golden brown.
Remove, allow to cool and serve topped with blueberries.
Top tip for making Gluten free tart with almonds and blueberries
If you don't like blueberries try other fruits like strawberries or raspberries!