Blueberry and almond tart recipe

23 ratings

This tart is a serious treat, made with ground almonds and fresh blueberries, it is bound to knock your socks off! See method

  • Serves 6
  • 20mins prep time, 1hr 5mins cooking time, plus 20mins chilling time
  • 862 calories / serving


  • 50g (2oz) blanched almonds, lightly roasted and cooled
  • 150g plain flour, sifted
  • 90g (3 1/2oz) butter, cold, cut into cubes
  • 1 medium egg yolk
  • 1 tbsp golden caster sugar

For the frangipane filling

  • 100g (3 1/2oz) unsalted butter, room temperature
  • 175g (6oz) golden caster sugar
  • 175g (6oz) ground almonds
  • 2 medium eggs
  • 1 tsp almond extract
  • 150g (5oz) blueberries
  • 190g icing sugar

Each serving contains

  • Energy

  • Fat

    50g 71%
  • Saturates

    19g 93%
  • Sugars

    66g 73%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 58.7g Protein 13.7g Fibre 0.2g


  1. First make the pastry. Whizz the cooled, roasted almonds in a blender until fine, then add the flour and blend. Add the butter and a pinch of salt and pulse, until it resembles fine breadcrumbs. Add the yolk, sugar and 1-2 tbsp of water; pulse until the mix forms a soft dough. Turn out onto a lightly floured surface, roll into a ball, wrap in clingfilm; chill for 20 minutes.
  2. Roll out the pastry to the thickness of a £1 coin and line a 24cm (10in) loose-bottomed tart tin. Prick the tart with a fork then chill for 20 minutes or until firm to touch.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Put the tart tin on a heated baking sheet, line the pastry with baking paper and baking beans, and bake for 15 minutes.
  4. Remove the baking paper and beans and bake for another 3-4 minutes, or until the pastry is firm and just golden brown. Remove from the oven and set aside to cool, then, while still warm, trim the excess pastry from the edges.
  5. Reduce the oven to gas 3, 170°C, fan 150°C. For the filling, beat together the butter, sugar, almonds, eggs and almond extract until smooth. Spoon into the cooled prepared pastry case and smooth the surface. Bake for 30 minutes.
  6. Scatter the blueberries in an even layer over the top and press slightly into the frangipane. Bake for a further 15 minutes or until the berries have softened. Leave to cool slightly before turning out onto a plate and dusting with icing sugar.
  7. Cut into wedges and serve warm with double cream or crème fraîche.

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