Cinnamon Blueberry Tart
With a golden, crispy pastry base and a creamy orange-infused soft cheese topping, this blueberry tart is a delicious treat bursting with fresh flavors. The aromatic combination of cinnamon and sugar adds warmth to each bite, while the juicy blueberries provide a burst of sweetness. Whether enjoyed as a dessert or a special treat, this tart is sure to brighten any occasion with its irresistible blend of textures and flavors.
— Constant Cookbook
Ingredients
- 2 tsp ground cinnamon
- 6 tbsp golden caster sugar
- 375g pack ready-made shortcrust pastry
- 200g tub soft cheese
- zest and juice of 1 orange
- 2 tbsp icing sugar , plus extra for dusting
- 2 x 150g punnets blueberries
Instructions
- Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6 - 8
Nutrition
- Calories: 487 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.54 milligram of sodium
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