Blueberry & almond tart

Blueberry & almond tart

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(22 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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lorens_pin
9th May, 2011
5.05
Incredibly light pastry !! Best tart I've made so far! Lovely almondy, sweet filling with a lot of flavour from the blueberries. Will definitely become a family favourite.
rholdsworth1980
26th Apr, 2011
5.05
Made it last week - soft and moist and most importantly delicious!!! Can't wait to make it again
kirstymca
23rd Apr, 2011
5.05
Delicious! A lovely combo of crisp pastry and soft, sweet filling lifted by the blueberries. Good enough for dinner parties. I didn't have any almond extract but it didn't seem to suffer for it.

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