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Blueberry and Almond Tart




Source of Recipe


Sainbury's


List of Ingredients




approximately ½ x 375g pack fresh dessert shortcrust pastry
125g icing sugar, sifted
2 medium size eggs
75g ground almonds
1-2 drops vanilla essence
2 x 125g punnets fresh blueberries


Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

Roll out the pastry on a lightly floured surface and use to line a 20cm fluted flan tin. Prick the base and bake blind in the preheated oven for 10-15 minutes until crisp and golden.

Remove from the oven and reduce the oven temperature to 180°C, 350°F, Gas Mark 4.

Beat together the sugar, eggs, almonds and essence.

Tip the blueberries into the pastry case and spoon over the almond mixture. Return to the oven and cook for approximately 35 minutes, until golden.