Name: Gluten-free berry tarts
Cook time: 45 min
Total time: 45 min
Ingredients: 75 gram butter, softened; 1/2 teaspoon vanilla extract; 1/3 cup (75g) caster sugar; 1 egg; 3/4 cup (90g) ground almond; 1 tablespoon (corn) cornflour; 150 gram fresh blueberries and raspberries; 1 tablespoon pure icing sugar

Ingredients

75 gram butter, softened

1/2 teaspoon vanilla extract

1/3 cup (75g) caster sugar

1 egg

3/4 cup (90g) ground almond

1 tablespoon (corn) cornflour

150 gram fresh blueberries and raspberries

1 tablespoon pure icing sugar

Method

1.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.

2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Stir in ground nuts and cornflour. Spoon mixture into tins; smooth surface, sprinkle with berries.

3.Bake tarts about 30 minutes. Stand in tins 10 minutes; turn carefully, top-side up, onto baking-paper-covered wire rack.

4.Serve tarts warm or cold, dusted with sifted icing sugar.

This recipe is also wheat-free and yeast-free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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