Name: Blueberry & almond tart
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: English
Ingredients: 85g softened butter; 175g caster sugar; 175g ground almonds; 2 eggs beaten; few drops almond extract; 2 x 125g punnets blueberries; 23-24cm cooked shortcrust pastry tart case (see 'goes well with'); icing sugar for dusting

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Blueberry & almond tart

Blueberry & almond tart

Mary Cadogan

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Serves 8

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.6 out of 5.37 ratingsRate

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Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Freezable

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Complete the dish

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Shortcrust pastry case

A star rating of 3.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

85g softened butter
175g caster sugar
175g ground almonds
2 eggs

beaten
few drops almond

extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry

tart case (see 'goes well with')
icing sugar

for dusting

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Nutrition: per serving

kcal513
fat33g
saturates14g
carbs47g
sugars27g
fibre3g
protein9g
salt0.35g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2011

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A star rating of 4.6 out of 5.37 ratings

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