Mustikkapiirakka is a delicious blueberry tart, very popular in Finland . With its light dough and creamy blueberry mixture, it is a perfect dessert to accompany coffee or for a snack. This gluten-free version preserves all the sweetness and acidity characteristic of this Nordic tart.
Prepare the dough: In a bowl, mix the rice flour, almond powder, salt and sugar. Incorporate the cold butter cut into pieces and work the mixture with your fingers to obtain a sandy texture. Add the egg and mix until a ball of dough forms. If the dough is too dry you can add a teaspoon of cold water. You can of course use your pastry robot. Reserve in the refrigerator for 30 minutes.
Roll out the dough: Preheat the oven to 180°C. Spread the dough in a tart pan, pressing well around the edges. I spread the dough between 2 cling films for ease. Lightly prick the bottom with a fork.