Blueberry & almond tart
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Blueberry & almond tart

1. 85g softened butter -
2. 175g caster sugar -
3. 175g ground almonds -
4. 2 eggs , beaten -
5. few drops almond extract -
6. 2 x 125g punnets blueberries -
7. 23-24cm cooked shortcrust pastry tart case (see 'goes well with') -
8. icing sugar , for dusting -

How to cook deliciously - Blueberry & almond tart

1. Stage

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. Stage

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. Stage

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.