serves
8-10
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
8-10
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
Pastry
- 200 g plain flour
- 100 g butter, chopped
- 1 tbsp caster sugar
- 2 tbsp cold water
Filling
- 250-300 g blueberries (see Note)
- ¼ cup almond meal
- 2 eggs
- 100 g caster sugar
- 120 ml double cream or thickened cream
- ¼ tsp vanilla essence
- ½ tsp kirsch (optional)
- 2 tbsp apricot jam, melted
Chilling time: 1 hour (or overnight) + 30 minutes.
Instructions
- For the pastry dough, place flour, butter, sugar and a pinch of salt into a food processor. Blitz until the mixture is crumb-like. Add the water and pulse so the dough just starts to come together.
- Place the dough onto a lightly floured surface and knead a few times until it forms a ball. Press the dough gently into a flat disc and wrap in plastic film. Chill in the fridge for 1 hour or overnight.
- Grease a 26 cm tart tin.
- Roll out the pastry dough to make a circle to fit the tart tin, carefully place in tin and cut away the excess dough on the edge. Prick the dough with a fork and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C
- Scatter the blueberries all over the pastry case and sprinkle on almond meal. Bake for 30 minutes.
- Meanwhile, beat the eggs with the sugar then add the cream, vanilla essence and kirsch (if using) and mix well until smooth.
- Remove the tart from the oven and turn the heat down to 180C. Carefully pour the egg mixture over the tart. Return to the oven and bake for a further 15-20 minutes.
- Allow to cool to room temperature. Brush the tart with some melted apricot jam to glaze.
Note
Fresh blueberries are best for this recipe, as frozen berries will release too much moisture.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
