Blueberry Almond Tart
Blueberries in a delicate almond sponge makes a perfect pudding or tea time treat. You can make it ahead and serve cold or fresh out of the oven – try it with ice cream for a little extra decadence!
Serves: 6 Prep time: 20mins Cook time: 40 mins
- 175g blueberries
- 150g castor sugar
- 212g short crust pastry
- 110g ground almonds
- 50g butter, softened
- 3 free range eggs, beaten
- Few drops each vanilla and almond essence
- 15g flaked almonds, toasted
- Sifted icing sugar
- Place the fruit in a small pan with 50g of the sugar and warm through until the juices begin to rest. Remove from the heat and cool.
- Preheat the oven to 200C/400F/gas Mark 6. Roll out the pastry on a lightly floured surface large enough to line an 18cm loose-bottomed flan tin. Ease the pastry gently into the corners without stretching and trim the edges. Chill until required.
- In a mixing bowl cream together the rest of the sugar, the almonds, butter, eggs and flavourings until soft and well blended.
- Spoon the fruit into the pastry case, spread over the topping and flatten. Place in the oven and bake for 30-40 minutes or until the topping is set and light golden.
- Serve warm or cold topped with the flaked almonds and a shake of sifted icing sugar
Recipes courtesy of www.berryworld.com
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