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Nutrition: per serving

  • kcal513
  • fat33g
  • saturates14g
  • carbs47g
  • sugars27g
  • fibre3g
  • protein9g
  • salt0.35g
    low

Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, May 2011

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Comments, questions and tips (33)

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Overall rating

A star rating of 4.6 out of 5.34 ratings

akuklinska71804

question

I love the simplicity and taste. But should it be dry-ish in the middle at the end? I have a very old oven so temp control is nearly impossible. Thanks!

Vero_Cookie avatar

Vero_Cookie

A very good cake, but the shortcrust case‘ recipe doesn’t work very well. The dough is way too dry and crumbly, next time I won’t measure it. I added the zest of half a lemon in the filling

20DickI84807

A simple basic shortcrust pastry recipe is 100g plain flour, 50g butter and a little bit of cold water!! Hope this helps.

john60

Made this substituting the blueberries with thinly sliced rhubarb and everyone really enjoyed it

annegordon

Have been making this since it first appeared in magazine many years ago. Always an easy go to dessert or afternoon tea item for a special occasion and never fails to impress

joannebradley2404

question

Can this be frozen? Thank you

goodfoodteam avatar
goodfoodteam

Hi, yes this can be frozen. Defrost in the fridge overnight before serving - you can take it out the fridge an hour before serving to bring it to room temperature, or reheat it in the oven covered loosely with foil. Best wishes, BBC Good Food Team.

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