Blueberry and almond tart
This tart is a showstopper! We used whole Spanish almonds rather than ground ones for a moister, nuttier flavour.
Preparation time: 15 minutes plus chilling Cooking time: 45 minutes Serves 8 generously
400g (14oz) all-butter shortcrust or sweet shortcrust pastry
200g (7oz) whole blanched almonds
150g (5oz) caster sugar
120g (4½oz) unsalted butter, softened
2 eggs
350g (12oz) blueberries
You will need 28cm (11in) fluted flan tin
1 Line an oiled flan tin with pastry, leaving an overlap. Chill in the fridge. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
2 Meanwhile, whizz almonds in a food processor until they resemble coarse breadcrumbs. Then the whizz sugar and butter together. Add the eggs and almonds.
3 Line pastry with foil and baking beans. Bake until the edges are very lightly browned, about 10 minutes, then remove foil and beans and bake for 5 minutes. Trim the overhanging pastry and discard. Add the almond filling and scatter blueberries on top. Bake for 30 minutes. Cool slightly in the tin before serving with ice cream.
Per serving: 530cals, 36g fat, 11g saturated fat, 36g carbohydrate
GET AHEAD Make the tart the day before and store in a cool place – it will be slightly moister but still fab.
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