How to Make Blueberry Almond Tart

Name: Blueberry and Almond Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 200 g plain or all-purpose 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; 400 g blueberries (or other, see above); 2 Tbsp sugar; 1 Tbsp lemon juice; 1 ½ tsp cornflour / cornstarch; 50 g unsalted butter; 25 g sugar; 1 tsp vanilla extract; 150 g flaked almonds; 50 ml milk

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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.

Table of Contents

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. u003cbru003eu003cbru003eWhen 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.