Blueberry & almond tart

Blueberry & almond tart

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(15 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 8
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat33g
  • saturates14g
  • carbs47g
  • sugars27g
  • fibre3g
  • protein9g
  • salt0.35g
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Ingredients

  • 85g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 175g ground almonds
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • few drops almond extract
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 x 125g punnets blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
  • icing sugar, for dusting

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.

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Comments, questions and tips

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dervla60's picture
dervla60
9th Nov, 2014
2.55
i used only 100g of sugar in this recipe and it was still sweet, but very yummy. also used about 125g butter in the frangipane. was a winner with the family.
jessica_mann
27th Apr, 2014
2.55
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
30th Sep, 2013
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
3rd Sep, 2013
I replaced the ground almond with a smaller quantity of plain flour and added some cinnamon. soo good.
roseyp
14th Jul, 2013
I've made this a few times now. Delicious and always a hit with guests.
rich1e
7th Jul, 2013
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
23rd May, 2013
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
1st Mar, 2013
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
16th Dec, 2012
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
21st Oct, 2012
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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k8edyer
11th Aug, 2017
How did the filling feel when you took it out of the oven? The filling on mine never got to the 'firm' point. I baked it a bit longer than the recipe says to see if that helped but it was starting to look too brown. I am hoping it will have set by the morning.
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. The filling should feel firm and springy. If it starts to look too brown but it isn't cooked, we'd recommend covering the cake loosely with foil and cooking it for another 5 - 10 mins. However, this recipe should cook in the stated time, so we'd recommend making sure your oven is fully up to temperature before putting the cake in the oven. Hope this helps in future.
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