Use Mary Cadogan’s shortcrust pastry case recipe as the base for this gorgeous summery tart
Prep:15 mins
Serves 8
85g softened butter175g caster sugar175g ground almonds2 eggs, beatenfew drops almond extract2 x 125g punnets blueberries23-24cm cooked shortcrust pastry tart case (see ‘goes well with’)icing sugar, for dusting
STEP 1Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.STEP 2Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.STEP 3Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
