Blueberry and Almond Tart Recipe

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serves: 8
Prep: 15 min
Cooking: 45 min

Nutrition per portion

Calories 530 kCal 27%
Fat 36g 51%
  -  Saturates 11g 55%


  • 400g (14oz) all-butter shortcrust or sweet shortcrust pastry
  • 200g (7oz) whole blanched almonds
  • 150g (5oz) caster sugar
  • 120g unsalted butter, softened
  • 2 eggs
  • 350g (12oz) blueberries
  • You will need
  • 28cm (11in) fluted flan tin


  • ALine 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.

  • Meanwhile, whizz almonds in a food processor until they resemble coarse breadcrumbs. Then the whizz sugar and butter together. Add the eggs and almonds.

  • 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.

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(262 ratings)
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