Blueberry Tart
About our Blueberry Tart recipe:
This fruity dessert is a fabulous twist on the classic Bakewell tart, using delicious, juicy blueberries. Serve after a leisurely Sunday lunch with lashings of double cream; delicious.
This recipe featured in Series 2 of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease 6 10cm loose based pastry tins.
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.
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.
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.
Step 5
Place in the oven for 25 minutes, directly on to the shelf and bake until golden brown.
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.
Step 7
Serve the tarts with a drizzle of the cassis sabayon over the top.
Ingredients
For the tart
- 250gBlueberries (fresh)
- 1 tbspCrème de cassis
- 160gBillington's Unrefined Golden Caster Sugar
- 160gAlmonds (ground)
- 4Egg(s) (free range)
- 160gButter (unsalted) (plus extra for greasing)
- Almond extract (a few drops)
- 25gAlmonds (flaked)
- 450gShortcrust pastry (chilled, homemade or premade)
- Plain white flour (for dusting)
For the cassis sabayon
- 4Egg yolk(s) (free range)
- 60gBillington's Unrefined Golden Caster Sugar
- 2 tbspCrème de cassis
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