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Cinnamon blueberry tart

Cinnamon blueberry tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Simple and sophisticated summer tart

Nutrition: per serving
low insalt0.54g


  • 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


  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2005


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A star rating of 4.7 out of 5.3 ratings

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