Blueberry & almond tart

Blueberry & almond tart

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(28 ratings)

Prep: 15 mins Cook: 50 mins


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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  • 85g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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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Duncan Appleby's picture
Duncan Appleby
18th May, 2020
Great recipe. Full amount of sugar seems fine to me, although I'm sure less sugar would work too. I don't have any icing sugar at the mo, so considered dusting cornflour on top for the camera! Resisted the temptation...
Marcia Dennis's picture
Marcia Dennis
17th May, 2020
Made this but as individual tarts, with a sweet shortcrust pastry. Family loved it. Also made custard to go with it
10th Feb, 2019
Very nice but thought 175g of sugar seemed too much and it does seem very sweet. Also seeing comments here others have thought the same. Having checked out a Bakewell tart recipe I think the sugar should be 75g. Will make again but only using 75g of sugar. Think me and hubby might be a bit high later with a sugar rush!
dervla60's picture
9th Nov, 2014
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.
27th Apr, 2014
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.
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
3rd Sep, 2013
I replaced the ground almond with a smaller quantity of plain flour and added some cinnamon. soo good.
14th Jul, 2013
I've made this a few times now. Delicious and always a hit with guests.
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!
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.


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
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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