Blueberry lattice tart

    2 hours 10 min

    I bake this blueberry tart every year when blueberries are in season! Warning - highly addictive! The pastry should be allowed to stand for an hour in the refrigerator.

    12 people made this

    Serves: 12 

    • For the pastry
    • 250g butter
    • 250g flour
    • 250g ground almonds
    • 150g sugar
    • 1 egg
    • 1 pinch of cloves
    • 1 teaspoon cinnamon
    • For the filling
    • 250g blueberries
    • 3 eggs
    • 100g yoghurt
    • 100ml cream
    • 75g sugar
    • zest of 1 unwaxed lemon

    Prep:20min  ›  Cook:50min  ›  Extra time:1hr resting  ›  Ready in:2hr10min 

    1. Knead all the pastry ingredients into a smooth dough, wrap in foil and allow to cool in the refrigerator for 1 hour. Wash blueberries and drain well.
    2. Preheat oven to 180 C / Gas 4 and grease a springform tart tin. Roll out two thirds of the pastry on a floured work surface and line the prepared springform tin with it. Pierce base with a fork several times.
    3. Spread the blueberries over the pastry. Mix the eggs, yoghurt, cream, sugar and lemon zest together and pour over the blueberries. Roll out the remaining pastry and cut into 1cm wide strips. Weave strips over the cake to form a lattice pattern.
    4. Bake in the preheated oven for about 50 minutes, then allow blueberry tart to cool on a wire rack.

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    the best blueberry tart EVER!  -  13 Jul 2010