Ok, so we all know I am a sucker for a bargain, which means when I spotted a kilo of luscious, juicy looking blueberries at the market today for only €4 they went directly in my basket without a second thought. I knew immediately what I was going to do with these blue beauties: a Blueberry and Almond Tart.
What’s this Blueberry tart all about?
Imagine, if you will, a buttery sweet pastry, a filling of juicy, sweet blueberries and a topping of golden, crunchy almonds. This tart is absolute heaven, and looks it could easily be in the window of a fancy bakery. The best bit? (Apart from eating it, obviously)… It’s SO easy to prepare.
Isn’t it difficult to make a fruit tart?
Not this one! My Blueberry and Almond tart is perfect for beginners as it is super simple. I’ve been making this tart for years so I’ve had loads of time to work out how to make it as simple as possible.
OK, how do you make a Blueberry and Almond Tart then?
You start with my easy sweet pastry which takes mere seconds in the food processor (don’t worry, you can make it by hand if you like). This is one of my favourite sweet pastry recipes as it is made in seconds in the food processor and doesn’t need to be rolled out at all, just blitz it up then press it into the pan. Quick, easy, delicious, tick, tick, tick!
Next you quickly cook the blueberries to bring out some of their delicious sweetness, then you add them to the tart shell along with the almond topping. Half an hour in the oven and beautiful blueberry tart is done.
Blueberries aren’t in season! Can I still make this tart?
Today I made it with blueberries (so good!) but it works just as well with all other berries, soft stone fruits like peaches, apricots or plums or even with jam. In a pinch, you can even use well-drained frozen berries, but I think the fun of this tart is cooking with the fruit of the season.
(Dad Joke alert) Keep an eye on your nuts!
One word of warning! If you have ever cooked with nuts before, on the stove top or in the oven, you’ll know they can turn from golden brown to charcoal black within seconds.
Keep an eye on this tart in the last 10 minutes of cooking time so it doesn’t overcook. I actually draw up a chair and sit in front of the oven for the last 5 minutes so I can make sure it is exactly the colour I like it!
FREQUENTLY ASKED QUESTIONS
Why do I have to chill the dough before baking the Blueberry Almond Tart?
Chilling the dough after you’ve pressed it into the tin means that it will keep it’s shape in the oven – 15-30 minutes in the freezer is perfect!
Can I make this tart with other fruits?
Of course! Try this with other soft fruits, berries or stone fruits are delicious with this recipe.
How do I get the tart out of the tart Pan?
The easiest way to get the tart out of the tin is to stand it on a tin of tomatoes or beans, gently ease down the tart ring and slide onto a plate.
When baking, do make sure to put your tart tin on a baking tray, just in case any juice bubbles over, trust me it’s easier to clean a tray than the bottom of the oven.
BLUEBERRY ALMOND TART RECIPE
for the pastry:
- 200g (1 + ¼ cups) plain flour
- 175 g unsalted butter
- 100 g sugar
- 75 g cornflour / cornstarch
- ½ tsp baking powder
- pinch of salt
- 2 Tbsp cold water
- 1 tsp vanilla extract
for the filling:
- 400 g blueberries, or other, see above
- 2 Tbsp sugar
- 1 Tbsp lemon juice
- 1 ½ tsp cornflour / cornstarch
for the topping:
- 50 g unsalted butter
- 25 g sugar
- 1 tsp vanilla extract
- 150 g flaked almonds
- 50 ml milk
- Grease a 26cm loose-based tart tin with butter, dust with flour, then set aside. Put the flour, butter, sugar, cornflour, baking powder, and salt into the bowl of a food processor with the blade attachment fitted and process until the mixture is fine crumbs. With the motor running, pour in the water and vanilla extract and continue processing until the mixture clumps together in a ball.
- Turn the dough out into the prepared tin, then use your fingers to spread it evenly over the base and up the sides of the tin. This pastry is almost like a paste, so keep pressing and spreading the pastry until the tin is evenly covered. Place in the freezer while you prepare the filling, or for at least 15 minutes.
- Heat the oven to 180°C / 350°F / Gas 4. To make the filling, heat half of the blueberries in a small pot, together with the sugar and lemon juice. Cook gently, stirring over a low to medium heat until the berries begin to bubble and throw off their juices. Use the spoon to break them up a bit, then mix the cornflour with 1 tablespoon of water and stir into the mixture, stirring until it thickens. Turn off the heat, stir in the remaining berries and set aside.
- To make the topping, heat all the ingredients together in a small saucepan until the butter is melted. Stir well to combine then remove from the heat.
- To assemble the tart, remove the base from the freezer, pour in the berry mixture, spreading it evenly across the pastry. Spoon over the topping, making sure the berries are completely covered, place on a large oven tray and bake in the preheated oven for 25 to 30 minutes until golden brown, keeping a close eye on the almonds in the last 5 minutes of cooking time.
- Remove from the oven and allow to cool completely before slicing and serving with whipped cream or ice cream.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 550Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 61mgSodium: 150mgCarbohydrates: 59gFiber: 4gSugar: 25gProtein: 7g
Nutrition information is calculated automatically and isn’t always accurate.
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