Blueberry and Almond Tart
This is a very light tart which uses very little sugar but is bursting with the goodness of fresh blueberries.
Ingredients:
- One part-baked shortcrust pastry case - 8" diameter
- One punnet of fresh blueberries
- 100g butter
- 100g golden caster sugar
- Three eggs
- 150g ground almonds
- 50g toasted flaked almonds
Method:
Heat the oven to 190C/375F/Gas 5.
Melt the butter with the sugar and stir until dissolved. Allow to cool slightly.
With a wooden spoon, beat in the eggs one by one.
Add the ground and flaked almonds.
Sprinkle the blueberries over the pastry case, then pour in the almond mixture.
Bake for 20 minutes until golden and puffy.
Views: 772 | 
Be the first to comment on this article... |
Only registered users can write comments. Register Here
Featured Supplier
There are no featured suppliers for this category