Cinnamon blueberry tart

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

487 kcalories, protein 6g, carbohydrate 56g, fat 28 g, saturated fat 15g, fibre 2g, sugar 23g, salt 0.54 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/2208/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk