Blueberry tart - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the tart
- 250 g Blueberries fresh
- 1 tbsp Crème de cassis
- 160 g Unrefined golden caster sugar
- 160 g Almonds (ground)
- 4 Egg(s) (free range)
- 160 g Butter (unsalted) plus extra for greasing
- Almond extract a few drops
- 25 g Almonds (flaked)
- 450 g Shortcrust pastry chilled, homemade or premade
- Plain white flour for dusting
For the cassis sabayon
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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease 6 10cm loose based pastry tins.
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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
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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
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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)
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5
Place in the oven for 25 minutes, directly on to the shelf and bake until golden brown.
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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
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7
Serve the tarts with a drizzle of the cassis sabayon over the top.