Blueberry and almond tart

Blueberry Tart l 5d69fee2 4a59 480e 8c23 75e9dfdfbd9e 0 1400x919

Prep time: 35 minutes
Cook time: 60 minutes


  • 50g (blanched almonds) lightly roasted and cooled

  • 150g plain flour, sifted

  • 90g butter, cold, cut into cubes

  • 1 medium egg yolk

  • 1 tbsp golden caster sugar

Frangipane Filling

  • 100g (3 1/2oz) unsalted butter, room temperature

  • 175g golden caster sugar

  • 175g ground almonds

  • 2 medium eggs

  • 1 tsp almond extract

  • 150g blueberries

  • 190g icing sugar


  • First make the pastry. Whizz the cooled, roasted almonds in a blender until fine, then add the flour and blend. Add the butter and a pinch of salt and pulse, until it resembles fine breadcrumbs. Add the yolk, sugar and 1-2 tbsp of water; pulse until the mix forms a soft dough. Turn out onto a lightly floured surface, roll into a ball, wrap in clingfilm; chill for 20 minutes.

  • Roll out the pastry to the thickness of a $1 coin and line a 24cm (10in) loose-bottomed tart tin. Prick the tart with a fork then chill for 20 minutes or until firm to touch.

  • Preheat the oven to gas 6, 200°C, fan 180°C. Put the tart tin on a heated baking sheet, line the pastry with baking paper and baking beans, and bake for 15 minutes.

  • Remove the baking paper and beans and bake for another 3-4 minutes, or until the pastry is firm and just golden brown. Remove from the oven and set aside to cool, then, while still warm, trim the excess pastry from the edges.

  • Reduce the oven to gas 3, 170°C, fan 150°C. For the filling, beat together the butter, sugar, almonds, eggs and almond extract until smooth. Spoon into the cooled prepared pastry case and smooth the surface. Bake for 30 minutes.



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