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Nutrition: per serving

  • kcal487
  • fat28g
  • saturates15g
  • carbs56g
  • sugars23g
  • fibre2g
  • protein6g
  • salt0.54g
    low

Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.

  • step 2

    Scatter the cinnamon sugar over the work surface, then roll out the pastry on top of the sugar, to about the thickness of 2 x £1 coins. Using a large dinner plate, cut out a neat round (approx 23cm is fine) and lift onto the lined baking sheet. Prick the pastry all over with a fork and crimp round the edge with finger and thumb. Chill for 15 mins.

  • step 3

    Bake the pastry in the oven for 10-12 mins, or until dry and biscuity. Allow to cool completely before carefully transferring to a serving plate.

  • step 4

    Beat the soft cheese with the orange juice and zest, adding the icing sugar to taste. Spread this over the pastry base leaving a 2.5cm border around the edge. Top the orange cream with the blueberries and lightly dust with icing sugar just before serving.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.7 out of 5.3 ratings

vikki1912

Do not use all the orange juice! Comes out all runny Add slowly and taste

lyndasykes

A star rating of 4 out of 5.

The kids loved this, but the strawberry toffee tart was better

rivulet

A star rating of 5 out of 5.

Quick and delicious summer dessert. I used black currant instead of blueberries and baked separate one-serving square tarts.

sarahswift

REALLY simple tart that tastes & looks fabulous. Everyone that tasted it loved it!

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