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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1st Mar, 2013
Love this recipe. It also works great as individual tartlets, if you have the patience to line the small tins. I use this shortcrust pastry recipe all the time. Perfect for quiches!!
16th Dec, 2012
An absolute cracker. Made it for a dinner party tonight and went down exceptionally well. Will certainly be doing the rounds for other guests. Ste85w. Yes you do need to blind bake the pastry case first.
21st Oct, 2012
I'm making this recipe.....Do I need to blind bake the pastry case first and then add the filling etc....or just make it and cook it all at once?
4th Oct, 2012
Made this with my budding chef son (4) and we both love this cake...huge hit with rest of family too :)
29th Sep, 2012
WOW - loved this recipie I made this as a part of my GCSE food technology coursework. Overall the falavours balanced really well. I acidentaially over cooked the pastry but that achially helped holding together the sponge while cooking and slicing. The tart looked stunning, a real show piece and all the family loved it :-) tasted amazing. I would definitally recomend this recipe.
26th Aug, 2012
Hi - can this be frozen? thanks
15th Mar, 2012
Excellent. Have made several times and it always looks impressive and is extremely easy. Thank you!
2nd Dec, 2011
A quick and delicious tart. Really recommend to anyone on making this recipe. A bit of clotted cream on the side would finish it off a treat!
11th Aug, 2011
Fabulous recipe! Very easy and the almond/blueberry combination is divine. Made a gluten free tart case which made the entire recipe gluten free (as the filling is naturally gluten free). To do this, mix 200g ground almonds and 55g melted coconut oil (could use butter) and press mixture into dish and then pre-bake before adding filling. Even my picky 6 year old loved it and three of us had the whole tart eaten in 24 hours. We ate it warm with some good quality blueberry yogurt on the side - delish! I agree this would make a lovely dessert when entertaining with come ice-cream/cream on the side.
7th Jun, 2011
This was easy to make and was really tasty, would definitely make again and use different fruits. it was great with a spoon of sour cream


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