Cinnamon blueberry tart
- Lesley Waters
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.7 out of 5.3 ratingsRate
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Simple and sophisticated summer tart
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Ingredients
Nutrition
Units:
MetricUS
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2 tsp ground cinnamon
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6 tbsp golden caster sugar
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375g pack ready-made shortcrust pastry
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200g tub soft cheese
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zest and juice of 1 orange
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2 tbsp icing sugar
plus extra for dusting
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2 x 150g punnets blueberries
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Nutrition: per serving
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kcal487
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fat28g
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saturates15g
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carbs56g
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sugars23g
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fibre2g
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protein6g
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salt0.54g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.
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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.
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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.
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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
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A star rating of 4.7 out of 5.3 ratings
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