The BBC Good Food logo
Cinnamon blueberry tart

Cinnamon blueberry tart

By
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Simple and sophisticated summer tart

Nutrition: per serving
HighlightNutrientUnit
kcal487
fat28g
saturates15g
carbs56g
sugars23g
fibre2g
protein6g
low insalt0.54g
Advertisement

Ingredients

  • 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

Method

  • 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.

Recipe from Good Food magazine, July 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content