Blueberry and Almond Tart
by Jay Wadams
Blueberry and Almond Tart is so good! Buttery shortcrust pastry topped with juicy blueberries and crunchy almonds - a delicious treat.
Ingredients
for the pastry:
- 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
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
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE PASTRY: Grease a 26cm (10 in.) 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.
- CHILL PASTRY: 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.
- COOK BLUEBERRIES: 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.
- PREPARE ALMONDS: 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.
- ASSEMBLE: 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.
- SERVE: Remove from the oven and allow to cool completely before slicing and serving with whipped cream or ice cream.
Nutrition
Serving: 1slice | Calories: 546kcal | Carbohydrates: 59g | Protein: 7g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 35mg | Potassium: 223mg | Fiber: 4g | Sugar: 25g | Vitamin A: 741IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg