I’ll be honest, I didn’t do a whole lot of cooking whilst I was in Edinburgh – I took full advantage of my mum’s excellent cooking and effectively enjoyed a whole month of being spoilt. It was awesome. One of the few things I produced was when Kat came down and we went over to Craig’s for dinner and an evening which revolved around gin, wine, James Bond and much laughter with a healthy dose of immaturity, reminiscent of many evenings spent together in St Andrews. The only thing missing were my shark-shaped oven gloves (they were busy guarding the house back in NZ).
Oven gloves or not, we obviously weren’t about to turn up empty-handed, so we raided my mum’s recipe collection and decided to make a blueberry and almond tart. I was super excited about being able to bake with summer berries. Because yay, summer! And yay, blueberries! And yay, baking with Kat! We ate a lot of blueberries that day. We bought rather more than we needed for the tart, so we ate all the evidence whilst it was baking. Healthy baking! (That’s totally how it works, right?)
The tart came out all purple and moist and delicious, all courtesy of the juices of the blueberries. As well as looking pretty, it packs a marvellous blueberry flavour punch, wonderfully complemented by the ground almonds which also shine through. I can’t wait for summer to roll around in NZ and blueberries to come into season so that I can make it again. That said, frozen blueberries would work perfectly well, but a fruit tart in winter just seems rather anachronistic to me – anybody feel the same?
Blueberry & almond tart
Adapted from a random recipe cutting
You can use either fresh or frozen blueberries – if using frozen then just bake them slightly longer before adding the filling. I know the oven temperatures seem pretty hot. The tart is best eaten at room temperature and the day it is made as the pastry will start to go a little soft if kept too long.
1 portion of tart pastry (recipe makes 2 portions)
5-6 heaped tbsp ground almonds
500g blueberries, fresh or frozen
100g crème fraîche
75g caster sugar
Handful flaked almonds, to decorate
1. Butter and flour a 24 or 26cm tart tin. Make the tart pastry, roll it out, transfer to the tart tin and refrigerate for 30 mins.
2. Pre-heat the oven to 230°C/fan oven 210°C.
3. Prick the pastry with a fork, sprinkle the ground almonds evenly over it and cover with the blueberries. Bake for 10 mins.
4. Meanwhile, beat the eggs together in a medium bowl. Add the crème fraîche and sugar and whisk together. Pour evenly over the blueberries, reduce the oven temperature to 200°C/fan oven 180°C and bake for a further 30 mins until golden. Ten minutes before the end, sprinkle the flaked almonds over the top. Allow the tart to cool in the tin for about 10 mins before turning out onto a wire rack to cool fully.
I’m submitting this recipe to Made with Love Mondays which is hosted by Javelin Warrior and is all about making food from scratch.