Gluten-Free Blueberry Tart

 

1 cup (220g) caster sugar (superfine sugar)

1/2 cup (125g) butter, at room temperature

3 tablespoons (45ml) fresh lemon juice

3 eggs

1 1/2 cups (150g) blanched almond flour

1/2 cup (80g) cornmeal

1/4 cup (30g) cornstarch

1/2 teaspoon gluten free baking powder

3/4 cup (190g) greek yoghurt 

1 teaspoon vanilla extract

1 cup (150g) fresh strawberries

1. preheat oven to 340°F (170°C). Grease a 10" (25cm) tart pan with removable base

2. place all ingredients except the blueberries in the bowl of a food processor. Mix until all ingredients are well combined

3. pour the batter into tart pan and smooth top. Scatter blueberries over batter and carefully push the berries into the batter

4. place pan in oven and bake for 45 minutes. Cool and sprinkle with icing sugar before serving if desired