Blueberry tart - recipe

Blueberry tart

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For the tart

For the cassis sabayon

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  1. 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease 6 10cm loose based pastry tins.

  2. 2

    Flour the board and lightly knead the chilled pastry. Roll out and using a cutter, cut 6 discs and shape into tin. Prick the base of the pastry.

    For this step you'll need:

    • 450g Shortcrust pastry chilled, homemade or premade
    • Plain white flour for dusting
  3. 3

    For the topping, cream the butter, sugar and almonds together until pale and fluffy, then add eggs, 1 at a time beating well each time. Finally add the almond extract.

    For this step you'll need:

    • 160g Butter (unsalted) plus extra for greasing
    • 160g Unrefined golden caster sugar
    • 160g Almonds (ground)
    • 4 Egg(s) (free range)
    • Almond extract a few drops
  4. 4

    Fill the tarts with the blueberries and drizzle over the cassis. Spoon over the topping and lightly press the mixture down, scattering over the almonds.

    For this step you'll need:

    • 250g Blueberries fresh
    • 2 tbsp Crème de cassis
    • 25g Almonds (flaked)
  5. 5

    Place in the oven for 25 minutes, directly on to the shelf and bake until golden brown.

  6. 6

    For the cassis sabayon, whisk together the egg yolks and sugar in a heatproof bowl over a pan of simmering water until thickened and frothy. When the mixture has cooled, whisk in the creme de cassis.

    For this step you'll need:

    • 4 Egg yolk(s) (free range)
    • 60g Unrefined golden caster sugar
    • 2 tbsp Crème de cassis
  7. 7

    Serve the tarts with a drizzle of the cassis sabayon over the top.

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