Gluten-free caramelised blueberry tart
Dish type: Dessert

The brittle sugared top on this purple-juiced blueberry tart is a perfect contrast to the softly set cinnamon custard.

Serves: 6-8
Prep time: 30 minutes
Cooking time 45-50 minutes


For the shortcrust pastry

175g (6oz) gluten-free plain flour, plus extra for rolling
125g (4½oz) cold unsalted butter, cubed
20g (¾oz) Tate & Lyle’s golden granulated sugar
Pinch of salt
2¼ tbsp cold water

For the filling

295g (10½oz) blueberries
1 tbsp water
1 level tbsp Tate & Lyle golden granulated sugar
2 large eggs
2 large egg yolks
200ml (7floz) double cream
2 tbsp brandy
1 level tsp cinnamon

For the topping

40g (1½oz) Tate & Lyle’s golden granulated sugar


1. You will also need a 23cm (9”) loose-bottomed shallow fluted tart tin, a piece of parchment paper slightly bigger than the tin, some baking beans and a blow-torch or grill.

2. Make the pastry first. Put the flour, butter, sugar and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the water and briefly pulse until it comes together into a ball. Wrap in cling film and chill for 30 minutes.

3. Roll the pastry out on a lightly floured surface to 2.5cm (1”) bigger than the tart tin. Line the tin, trim the excess and lightly prick with a fork, then chill for 30 minutes. You will have a little pastry left over.

4. Preheat the oven to 190°C/Fan170°C, 375F, Gas Mark 5.

5. Place the paper on the pastry, cover with a layer of baking bean and bake blind for 10 minutes on the middle shelf of the oven. Remove the paper and beans and bake for a further 10 minutes to dry out the pastry. Remove the tart from the oven and reduce the heat down to 180°C/Fan160°C, 350°F, Gas Mark 4.

6. Put the blueberries in a small non-stick pan with the water and sugar and simmer for 1-2 minutes, shaking the pan occasionally, just enough to warm them.

7. Next, mix the eggs, yolks, cream, brandy and cinnamon together in a jug.

8. Tip the blueberries into the tart case and pour over the cream mixture to cover. Bake on the middle shelf of the oven for 25-30 minutes until golden and the custard has just set.

9. Leave the tart to cool, then remove from its tin onto a plate and sprinkle over the sugar in an even layer on top. Protect the pastry edges with foil strips if you are going to grill it otherwise it will burn, but if you have a blowtorch, there’s no need. Grill or blowtorch until the sugar caramelises and becomes mottled and dark golden. Serve.

See more Tate & Lyle recipes