Cinnamon blueberry tart

Cinnamon blueberry tart

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6 - 8

Simple and sophisticated summer tart

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
487
protein
6g
carbs
56g
fat
28g
saturates
15g
fibre
2g
sugar
23g
salt
0.54g

Ingredients

  • 2 tsp ground cinnamon
  • 6 tbsp golden caster sugar
  • 375g pack ready-made shortcrust pastry
  • 200g tub soft cheese
  • zest and juice of 1 orange
  • 2 tbsp icing sugar, plus extra for dusting
  • 2 x 150g punnets blueberries

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.
  2. Scatter the cinnamon sugar over the work surface, then roll out the pastry on top of the sugar, to about the thickness of 2 x £1 coins. Using a large dinner plate, cut out a neat round (approx 23cm is fine) and lift onto the lined baking sheet. Prick the pastry all over with a fork and crimp round the edge with finger and thumb. Chill for 15 mins.
  3. Bake the pastry in the oven for 10-12 mins, or until dry and biscuity. Allow to cool completely before carefully transferring to a serving plate.
  4. Beat the soft cheese with the orange juice and zest, adding the icing sugar to taste. Spread this over the pastry base leaving a 2.5cm border around the edge. Top the orange cream with the blueberries and lightly dust with icing sugar just before serving.

Recipe from Good Food magazine, July 2005

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Comments

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vikki1912's picture

Do not use all the orange juice! Comes out all runny
Add slowly and taste

lyndasykes's picture
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The kids loved this, but the strawberry toffee tart was better

rivulet's picture
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Quick and delicious summer dessert. I used black currant instead of blueberries and baked separate one-serving square tarts.

sarahswift's picture

REALLY simple tart that tastes & looks fabulous. Everyone that tasted it loved it!

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