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


  • 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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30th May, 2011
I still have blackberries in the freezer so decided to substitute these for the blueberries. It was absolutely delicious. I made it for a dinner party and my guests were very impressed. I then took the recipe to Spain with me and made it there with pears and I couldn't get blueberries. Once again absolutely delicious.
11th May, 2011
Made it for dinner with guests. Delicious . Leftover nice day after too
9th May, 2011
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.
26th Apr, 2011
Made it last week - soft and moist and most importantly delicious!!! Can't wait to make it again
23rd Apr, 2011
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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