Cinnamon blueberry tart
- Preparation and cooking time
- Serves 6 - 8
- 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.