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Blueberry & almond tart

Blueberry & almond tart

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A star rating of 4.5 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal513
fat33g
saturates14g
carbs47g
sugars27g
fibre3g
protein9g
low insalt0.35g
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Ingredients

  • 85g softened butter
  • 175g caster sugar
  • 175g ground almonds
  • 2 eggs , beaten
  • few drops almond extract
  • 2 x 125g punnets blueberries
  • 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
  • icing sugar , for dusting

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2011

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A star rating of 4.5 out of 5.30 ratings
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