Almond tarts with blueberries

Almond tarts with blueberries

 

Mini tarts with an almond shortbread crust, a moist almond filling and blueberries. They’re  so delicious, because almonds and blueberries make a perfect duo! The tarts are gluten-free and stay crunchy and tasty for a few days. Amazing with coffee and highly addictive!

Almond tarts with blueberries

Ingredients

crust

  • 90 g ground almonds
  • 40 g  potato starch
  • 60 g cold butter
  • 1 small organic egg
  • 40 g icing sugar
  • 10 g vanilla sugar
  • pinch of salt

almond filling

  • 150 g ground almonds
  • 125 g sugar
  • 100 g butter, at room temperature
  • 30 g potato starch
  • 1 organic egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 100 g blueberries
  • 2 tablespoons almond flakes

 

Almond tarts with blueberries

Almond tarts with blueberries

Instructions

In a large bowl, stir the butter with sugar and salt. In a separate bowl, whisk the egg, add to the bowl with the butter, add grated almonds and potato starch.  Knead the dough. Refrigerate for 30 minutes.
In a large bowl, whisk the egg. Combine with butter, sugar, ground almonds, potato starch, vanilla and lemon zest.
Remove the dough from refrigerator, roll out and cut circles with a diameter slightly larger than the tart pans. Press them into buttered mini pans. Prick with a fork, spread with almond filling, sprinkle with blueberries and almond flakes.
Place on a cookie sheet and bake for 30-35 minutes at 180°C or until lightly golden. Remove from the oven and let cool before removing tarts from pans. Enjoy!



Comments

One response to “Almond tarts with blueberries”

  1. Really beautiful photos and I am sure the food is just as good.

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