This
recipe is gluten-free, wheat-free and yeast-free.
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Ingredients :
Preparation & cook time : 45
minutes
Makes 6
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75g butter, softened
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½ teaspoon vanilla extract
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1/3 cup (75g) caster sugar
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1 egg
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¾ cup (90g) almond meal
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1 tablespoon (corn) corn flour
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150g fresh blueberries and raspberries
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1 tablespoon pure icing sugar
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Method :
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Preheat oven to 180°C/160°C fan-forced. Grease
six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven
tray.
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Beat butter, extract and caster sugar in small
bowl with electric mixer until light and fluffy. Add egg; beat
until combined. Stir in meal and corn flour. Spoon mixture into
tins; smooth surface, sprinkle with berries.
-
Bake tarts about 30 minutes. Stand tarts in tins
10 minutes; carefully remove from tins onto
baking-paper-covered wire rack.
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Serve tarts warm or cold, dusted with sifted
icing sugar.
Baking Tips
Storage : Tarts can be stored in an airtight container for
up to two days. |
Food Facts &
Glossary of Baking Ingredients
butter : 125g is equal to one stick (4 ounces)
butter.
vanilla extract is
vanilla beans that have been submerged in water. Vanilla
essence is not a suitable substitute.
caster sugar is
superfine or finely granulated table sugar.
almond meal also
known as ground almonds; powdered to a flour-like texture
and used in baking or as a thickening agent.
corn flour is a
thickening agent used in cooking, also called cornstarch.
Available made from corn or wheat. Maize is corn, so
whichever word appears on the packet is right for you.
It's the "wheat" word you need to avoid.
pure icing sugar is
also known as confectioners' sugar or powdered sugar; has
no added corn flour.
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√ gluten-free √
wheat-free
√
yeast-free |
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