Almond and Blueberry Tart
Fantastic desert, a real showstopper!
Serves
8
Preparation Time
15 minutes approx
Cooking Time
45minutes
Ingredients
- 400g (14oz) all-butter shortcrust or sweet shortcrust pastry
- 200g (7oz) whole blanched almonds
- 150g (5oz) caster sugar
- 120g (4½oz) unsalted butter, softened
- 2 eggs or use 2 tsp egg replacer to 4 tablespoons water
- 350g (12oz) blueberries
- You will need 28cm (11in) fluted flan tin
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Method
- 1 Line an oiled flan tin with pastry, leaving an overlap. Chill in the fridge. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
- 2 Meanwhile, whizz almonds in a food processor until they resemble coarse breadcrumbs.
- Then the whizz sugar and butter together.
- Add the eggs and almonds.
- 10 minutes, then remove foil and beans and bake for 5 minutes.
- Trim the overhanging pastry and discard. Add the almond filling and scatter blueberries on top.
- Bake for 30 minutes.
- Cool slightly in the tin before serving with ice cream.
- Per serving: 530cals, 36g fat, 11g saturated fat, 36g carbohydrate
Comments
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Audit
Story posted by on 2008-02-14 16:39:52.
Story last updated by on 2008-05-16 10:41:17.
