Indulge in this delightful Blueberry Tart, where the richness of ground almonds meets the lusciousness of fresh blueberries, all encased in a buttery pastry crust. The light egg custard binds the fruit perfectly, creating a refined dessert that’s as comforting as it is elegant.
- Ingredients:
For the Pastry:
- 210g plain flour (plus extra for dusting)
- Pinch salt
- 100g chilled butter, diced
- 40g caster sugar
- 1 beaten egg
- 1 tbsp iced water
For the Filling:
- 75g ground almonds
- 600g fresh or frozen blueberries, defrosted
- 150ml double cream
- 75g icing sugar, sifted
- 2 beaten eggs
- 1 tsp vanilla extract
- Single cream or crème fraîche, to serve
- Method:
- Prepare the Pastry: Blend flour, salt, and butter until crumbly. Mix in sugar, then fold in egg. Add water to form a smooth dough. Chill for 20 minutes.
- Pre-Bake the Crust: Roll out dough and line a tart tin. Chill again. Preheat oven to 190°C (170°C Fan/Gas 5). Blind bake for 10 minutes, then for 3-4 minutes without paper.
- Assemble the Tart: Sprinkle ground almonds over crust, add blueberries, and bake for 15 minutes.
- Add Custard: Mix cream, icing sugar, eggs, and vanilla. Pour over berries and bake for 20-30 minutes until filling is set and golden.
- Cool & Serve: Let tart cool in tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. Perfect for a sophisticated dessert that’s sure to impress!
