Blueberry and almond tart

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

Prep time: 35 minutes
Cook time: 60 minutes


Ingredients

  • 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

Method

  • 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.

Categories

Previous Previous Next Next

It looks like your web browser is out of date. Update your browser for more security, speed and the best experience on this site. Click here to update.

Call now
Call Icon