Blueberry almond tart

    1 hour 15 min

    I often put ground almonds in the base of my tarts to absorb the juice of the fruit, especially when the fruits are frozen. And then one day, I wanted a little change, so I improved the recipe by making a buttery almond paste. Excellent!

    6 people made this

    Makes: 1 large tart

    • 1 shortcrust pastry case
    • 100g butter, softened
    • 80g caster sugar
    • 140g ground almonds
    • 1 egg
    • 1 teaspoon good quality rum
    • 700g blueberries, fresh or frozen

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Pierce the bottom of the pastry case several times with a fork, and cover with baking parchment. Pour in some dried beans.
    2. Bake in the preheated oven for 15 minutes. Remove from the oven and remove the beans and baking parchment. Set the case aside to cool.
    3. Meanwhile, mix the butter, caster sugar and ground almonds together in a food processor (or in a bowl, if you prefer to work by hand). Mix well, then add the egg and rum. Mix just until smooth.
    4. Spread the almond mixture into the pastry case, then add the blueberries evenly over the almond paste.
    5. Return to the preheated oven and bake until the pastry is golden and the fruit is bubbly, about 25 minutes.

    Other ideas

    This tart is equally good warm or cold, as dessert or as a snack. You can substitute vanilla extract for the rum if you prefer - children may like vanilla better.

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    Reviews in English (1)


    This was delicious. And what a brilliant tip about ground almonds soaking up juice from frozen fruit. Thanks for posting.  -  09 Mar 2015