Ingredients
Serves 10
Prep time: 20 minutes
Cooking time: 35 minutes
- 1 shop-bought sweet pastry
- 125g caster sugar
- 125g butter, softened and diced
- 2 large eggs
- 200g ground almonds
- ½ teaspoon almond extract
- 250g fresh blueberries
Method
- Preheat the oven to 180°C / 170°C fan / gas mark 5.
- Lightly grease a 10-inch tart tin.
- Roll out the pastry, fit it into the tart tin, and refrigerate for 30 minutes.
- Cut a circle of parchment paper and place it on top of the chilled pastry. Add baking beans or rice as weights and bake at 170°C for 25 minutes, or until lightly golden.
- In a stand mixer bowl, combine the softened butter and sugar and mix until light and fluffy.
- Scrape the mixture down to the bottom of the bowl using a rubber spatula.
- Add the eggs one at a time, mixing well between each addition.
- Add the ground almonds and almond extract, and mix to combine.
- Remove the bowl from the mixer and gently fold in half of the blueberries, taking care not to crush them.
- Pour the almond mixture into the tart shell, smooth the top with a metal spatula, and scatter over the remaining blueberries.
- Bake for 25 minutes, then check if the centre is cooked. If not, bake for a further 5–10 minutes.
- Allow the tart to cool in the tin for 10 minutes before transferring to a serving dish.
- Serve warm with custard or Chantilly cream.
Chef's Tips
Extra depth: Toast the ground almonds in the oven for 10 minutes before starting the mixture.
Lift the flavours: Add the zest of an orange or lemon to cut through the richness.
Fresh berries: Fresh blueberries work best, as they release less juice than frozen one
