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Blueberry tart

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About the bake

A fabulous twist on the classic bakewell tart using delicious blueberries. This recipe featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

40Total Time
15Prep Time
25Bake Time
6Makes
A little effort

Method

  1. Step 1:

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

  2. Step 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.

  3. Step 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.

  4. Step 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.

  5. Step 5:

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

  6. Step 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.

  7. Step 7:

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

Ingredients

  • For the tart

    • 250g Blueberries (fresh)
    • 1 tbsp Crème de cassis
    • 160g Billington's Unrefined Golden Caster sugar
    • 160g Almonds (ground)
    • 4 Egg(s) (free range)
    • 160g Butter (unsalted) (plus extra for greasing)
    •  Almond extract (a few drops)
    • 25g Almonds (flaked)
    • 450g Shortcrust pastry (chilled, homemade or premade)
    •  Plain white flour (for dusting)
  • For the cassis sabayon

    • 4 Egg yolk(s) (free range)
    • 60g Billington's Unrefined Golden Caster sugar
    • 2 tbsp Crème de cassis

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