Cinnamon blueberry tart
Simple and sophisticated summer tart
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.
- 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.
- 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.
- 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.
Per serving
487 kcalories, protein 6g, carbohydrate 56g, fat 28 g, saturated fat 15g, fibre 2g, sugar 23g, salt 0.54 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2208/
http://www.bbcgoodfood.com/recipes/2208/
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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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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 15 mins
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
Per serving
487 kcalories, protein 6g, carbohydrate 56g, fat 28 g, saturated fat 15g, fibre 2g, sugar 23g, salt 0.54 g
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22 April 2008
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10 July 2008
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05 October 2008
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