Shortcrust pastry case
Mary Cadogan's step-by-step recipe for the foolproof way to make a shortcrust pastry case
Blueberry & almond tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 85g softened butter
- 175g caster sugar
- 175g ground almonds
- 2 eggsbeaten
- few drops almondextract
- 2 x 125g punnets blueberries
- 23-24cm cooked shortcrust pastrytart case (see 'goes well with')
- icing sugarfor dusting
Nutrition: per serving
- kcal513
- fat33g
- saturates14g
- carbs47g
- sugars27g
- fibre3g
- protein9g
- salt0.35glow
Method
step 1
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.
step 2
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.
step 3
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.
