Blueberry & almond tart

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• KirstyMc

  23 April 2011

  KirstyMc rated and commented on this recipe

  

  Delicious! A lovely combo of crisp pastry and soft, sweet filling lifted by the blueberries. Good enough for dinner parties. I didn't have any almond extract but it didn't seem to suffer for it.

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• rholdsworth1980

  26 April 2011

  rholdsworth1980 rated and commented on this recipe

  

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

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• Lawrence

  09 May 2011

  Lawrence rated and commented on this recipe

  

  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.

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• gill

  11 May 2011

  gill commented on this recipe

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

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• sue moulder

  30 May 2011

  sue moulder commented on this recipe

  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.

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• Jo

  07 June 2011

  Jo rated and commented on this recipe

  

  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

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• Sarah H

  11 August 2011

  Sarah H rated and commented on this recipe

  

  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.

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• KT

  02 December 2011

  KT rated and commented on this recipe

  

  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!

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• Seonaid

  01 March 2012

  Seonaid rated this recipe

  

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• Freya

  09 March 2012

  Freya rated this recipe

  

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• JennieG

  15 March 2012

  JennieG rated and commented on this recipe

  

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

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• joanf

  26 August 2012

  joanf commented on this recipe

  Hi - can this be frozen? thanks

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• RJN6197

  29 September 2012

  RJN6197 rated and commented on this recipe

  

  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.

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• bounty12

  04 October 2012

  bounty12 rated and commented on this recipe

  

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

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• Ste85w*

  21 October 2012

  Ste85w* commented on this recipe

  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?

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• paul s

  16 December 2012

  paul s commented on this recipe

  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.

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• Norah

  01 March 2013

  Norah commented on this recipe

  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!!

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 50 mins

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

PER SERVING

513 kcalories, protein 9g, carbohydrate 47g, fat 33 g, saturated fat 14g, fibre 3g, sugar 27g, salt 0.35 g

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