- 85g softened butter
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- few drops almond extract
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
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
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.
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.
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.