WORDS:: Chyka Keebaugh
PHOTOS:: Lisa Atkinson
Topped with vanilla ice cream, the humble blueberry tart is a popular treat in our household.
Blueberries are one of those tasty little berries that are packed full of flavour and nutrition.They are rich in antioxidants and can boost your health and wellbeing. As well as being the perfect fruit to add to desserts, to your breakfasts and your smoothies - they can improve your vision, boost your brain power, protect your heart and reduce the risk of diabetes. Quite a lot of benefits for such a tiny little berry!
ne of my favourite recipes is this simple berry tart. Sometimes you just need a few recipes up your sleeve that is quick, easy and total crowd pleaser! I love a dense, almond meal-based cake and this mixed with blueberries is the perfect combination.
- 85g softened butter
- 175g caster sugar
- 175g ground almonds
- 2 eggs, beaten
- few drops almond extract
- 2 x 125g punnets blueberries
- 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
- icing sugar, for dusting
Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.