Blueberry & almond tart

Blueberry & almond tart

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(14 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
513
protein
9g
carbs
47g
fat
33g
saturates
14g
fibre
3g
sugar
27g
salt
0.35g

Ingredients

  • 85g softened butter
  • 175g caster sugar
  • 175g ground almonds
  • 2 eggs, beaten
  • few drops almond extract
  • 2 x 125g punnets blueberries
  • 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
  • icing sugar, for dusting

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Method

  1. Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  2. Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  3. Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Recipe from Good Food magazine, May 2011

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Comments

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jessica_mann's picture
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I used a lorraine pascal's enriched sweet shortcrust pastry for the base, lemon and almond. I'd probably buy pastry in future as bit of a hassle and couldn't get it to roll out to fit a tin so made mini tarts instead, I made two medium size ones in heart shaped tins and had them served with ice cream as a dessert which was nice. The mini tarts, I did in fairy cake tins; I had to guess and experiment on cooking times and temperature as it was a change from original recipe with using smaller sizes. They cooked ok a little overdone on the outside but was worried they weren't cooking through as frangipan was a bit heavy... I added a bit of jam too to make blueberry bakewells. I blind baked the medium sized ones and not sure if was neccessary or maybe was done for too long; the mini ones didn't need blind baking.

Teanpea's picture

I have made many fruit tarts over the years but I was disappointed with this recipe as my guests and I all found it to be sickly sweet. 175g caster sugar seems excessive, given the natural sweetness of ripe blueberries. If I made it again, I would definitely reduce the sugar content

clamlett's picture

I replaced the ground almond with a smaller quantity of plain flour and added some cinnamon. soo good.

roseyp's picture

I've made this a few times now. Delicious and always a hit with guests.

rich1e's picture

Have made this for dinner guests and it impresses every time. Beautiful flavours and soft, moist textures compliment the crisp pastry base. Brilliant served with cream, ice cream or custard!

clamlett's picture

Didn't have any ground almonds so making it with cinnamon and blueberries - the batter tastes good so I'm sure it'll be delicious.

norah_comerford's picture

Love this recipe. It also works great as individual tartlets, if you have the patience to line the small tins. I use this shortcrust pastry recipe all the time. Perfect for quiches!!

paulstyper's picture

An absolute cracker. Made it for a dinner party tonight and went down exceptionally well. Will certainly be doing the rounds for other guests.
Ste85w. Yes you do need to blind bake the pastry case first.

ste85w's picture

I'm making this recipe.....Do I need to blind bake the pastry case first and then add the filling etc....or just make it and cook it all at once?

bounty12's picture
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Made this with my budding chef son (4) and we both love this cake...huge hit with rest of family too :)

rjn6197's picture
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WOW - loved this recipie I made this as a part of my GCSE food technology coursework. Overall the falavours balanced really well. I acidentaially over cooked the pastry but that achially helped holding together the sponge while cooking and slicing. The tart looked stunning, a real show piece and all the family loved it :-) tasted amazing. I would definitally recomend this recipe.

joansf's picture

Hi - can this be frozen?
thanks

jenniegrant's picture
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Excellent. Have made several times and it always looks impressive and is extremely easy. Thank you!

katie08's picture
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A quick and delicious tart. Really recommend to anyone on making this recipe. A bit of clotted cream on the side would finish it off a treat!

sarahmth's picture
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Fabulous recipe! Very easy and the almond/blueberry combination is divine.

Made a gluten free tart case which made the entire recipe gluten free (as the filling is naturally gluten free). To do this, mix 200g ground almonds and 55g melted coconut oil (could use butter) and press mixture into dish and then pre-bake before adding filling.

Even my picky 6 year old loved it and three of us had the whole tart eaten in 24 hours. We ate it warm with some good quality blueberry yogurt on the side - delish!

I agree this would make a lovely dessert when entertaining with come ice-cream/cream on the side.

joanneeast's picture
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This was easy to make and was really tasty, would definitely make again and use different fruits. it was great with a spoon of sour cream

suemoulder's picture

I still have blackberries in the freezer so decided to substitute these for the blueberries. It was absolutely delicious. I made it for a dinner party and my guests were very impressed. I then took the recipe to Spain with me and made it there with pears and I couldn't get blueberries. Once again absolutely delicious.

kingussie's picture

Made it for dinner with guests. Delicious . Leftover nice day after too

lorens_pin's picture
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Incredibly light pastry !! Best tart I've made so far! Lovely almondy, sweet filling with a lot of flavour from the blueberries. Will definitely become a family favourite.

rholdsworth1980's picture
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Made it last week - soft and moist and most importantly delicious!!! Can't wait to make it again

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