Blueberry and almond tart
This is quite an easy tart to make. An impressive dessert for any potluck gathering. Or any day when you really fancy some decent dessert without having to spend a lot of money to buy them in a patisserie. Homemade tarts are always taste much much better (and cheaper) than those from the supermarket!
There are two stages to make the tart.
Stage 1: The Pastry.
Ingredients:
Rub the butter into the flour until they resemble fine breadcrumbs texture and then mix in the icing sugar and orange zest. Add one egg yolk at a time to the flour mixture until incorporated. Finally add one tablespoon of the orange juice at a time to the flour mixture and mix until all come together as a dough. Wrap the dough with the cling film and refrigerate it for 30 minutes.
Preheat the oven to 180'C. Prepare the 22cm fluted loose base flan tin by rubbing butter all over the internal surfaces.
After 30 minutes, roll out the pastry to about 3mm thickness (big enough to cover the whole flan tin). Gently press the pastry in place within the flan tin and chill it in the fridge for another 20mins.
Crumple a large piece of parchment paper (enough to cover the flan tin) and then carefully open it up and line it over the chilled pastry. Sprinkle ceramic baking beans over the parchment paper and blind bake the pastry for 15mins. Then set it aside to cool down completely before the next stage.
Stage 2: The filling
Ingredients:
Preheat the oven to 180'C.
Use an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the orange zest and essence and mix well. Add the egg and mix it until fully incorporated then mix in the egg yolk and beat until well mixed. Then add the thick double cream. Beat until everything is fully incorporated. Gently fold in the flour and ground almond until just combined. Spread the filling mixture over the cooled pastry case, the level it. Sprinkle the blueberries over the mixture.
Bake the tart in the oven for 30-35minutes or until the crust is golden colour. Insert a skewer to the middle of the tart, if it comes out clean, the tart is cooked. Remove it from the over to cool down. Allow the tart to cool down before removing it from the flan tin.
Done! The tart tastes good if serves warm or cold! Simple!
There are two stages to make the tart.
Stage 1: The Pastry.
Ingredients:
- 225g Plain flour
- 125g Unsalted butter
- 55g Icing sugar
- 1 zest of orange
- 3 Large egg yolks
- 2 tbsp Orange juice
Rub the butter into the flour until they resemble fine breadcrumbs texture and then mix in the icing sugar and orange zest. Add one egg yolk at a time to the flour mixture until incorporated. Finally add one tablespoon of the orange juice at a time to the flour mixture and mix until all come together as a dough. Wrap the dough with the cling film and refrigerate it for 30 minutes.
Preheat the oven to 180'C. Prepare the 22cm fluted loose base flan tin by rubbing butter all over the internal surfaces.
After 30 minutes, roll out the pastry to about 3mm thickness (big enough to cover the whole flan tin). Gently press the pastry in place within the flan tin and chill it in the fridge for another 20mins.
Crumple a large piece of parchment paper (enough to cover the flan tin) and then carefully open it up and line it over the chilled pastry. Sprinkle ceramic baking beans over the parchment paper and blind bake the pastry for 15mins. Then set it aside to cool down completely before the next stage.
Stage 2: The filling
Ingredients:
- 50g Self raising flour
- 100g Ground almond
- 100g frozen blueberries
- 1 zest of orange
- 1 tsp of orange essence
- 80g Unsalted butter
- 2 tbsp Thick double cream
- 125g Castor sugar
- 1 Large egg and 1 egg yolk
Preheat the oven to 180'C.
Use an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the orange zest and essence and mix well. Add the egg and mix it until fully incorporated then mix in the egg yolk and beat until well mixed. Then add the thick double cream. Beat until everything is fully incorporated. Gently fold in the flour and ground almond until just combined. Spread the filling mixture over the cooled pastry case, the level it. Sprinkle the blueberries over the mixture.
Bake the tart in the oven for 30-35minutes or until the crust is golden colour. Insert a skewer to the middle of the tart, if it comes out clean, the tart is cooked. Remove it from the over to cool down. Allow the tart to cool down before removing it from the flan tin.
Done! The tart tastes good if serves warm or cold! Simple!
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