Blueberry & Almond Tart
Indulge in the delightful flavors of this blueberry almond tart, where a buttery, almond-infused filling is studded with juicy blueberries. Baked to golden perfection in a crisp pastry case, this dessert offers a harmonious blend of textures and tastes. Finished with a light dusting of icing sugar, this tart is a delightful treat to enjoy warm or at room temperature.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 513 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.35 milligram of sodium
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