Serves: 8 slices
Ingredients
Base
- 1 cup plain or GF flour
- 2 tbsp sugar
- Pinch salt
- ½ cup butter or Nuttelex (dairy-free spread)
Filling
- ⅔ -1 cup sugar
- 1 tbsp plain or GF flour
- 3 cups fresh blueberries
- 2 tbsp caster sugar (optional, for topping)
Method
- Base: Mix flour, sugar, salt, and Nuttelex until crumbly.
- Tin: Press dough evenly into bottom and 2.5 cm up sides of an ungreased 23 cm loose-bottom or springform pan. Refrigerate 15 minutes.
- Oven: Preheat to 200 °C.
- Filling: Mix ⅔ cup sugar with flour. Gently stir in 2 cups blueberries, reserving 1 cup for topping.
- Assemble: Spread filling over pastry.
- Bake: 50–60 minutes, until pastry is golden.
- Finish: Top with reserved blueberries and dust with caster sugar if desired.
Calories
- ~215 kcal per slice made with 3/4 cup of sugar (1/8 tart)
