Recipes: Blueberry & almond tart

Blueberry & almond tart

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

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

    Method

    1. 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. 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. 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.

    PER SERVING

    513 kcalories, protein 9g, carbohydrate 47g, fat 33 g, saturated fat 14g, fibre 3g, sugar 27g, salt 0,35 g