Blueberry and Almond Tart

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The Living Room Ep 6 Recipe: Blueberry and Almond Tart
The Living Room Ep 6 Recipe: Blueberry and Almond Tart
You're watching The Living Room Ep 6 Recipe: Blueberry and Almond Tart Using freshly-picked Australian blueberries, Miguel bakes a Blueberry and Almond Tart

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Using freshly-picked Australian blueberries, Miguel bakes a Blueberry and Almond Tart
Air Date: 17 Mar 2017

Recipe by: Miguel Maestre

Prep Time: 20 minutes

Cooking Time: 45 minutes

Serves: 6-8

Ingredients

Pastry:

Filling:

Topping:

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Method

  1. Preheat oven to 175C.
  2. Grease a 24cm round, loose based fluted cake tin.
  3. Sift flour and icing sugar into a processor. Add butter. Process until crumbly. Add yolks and salt. Process until ingredients just come together. Wrap dough in plastic wrap. Refrigerate for an hour.
  4. Roll dough between two sheets of baking paper until large enough to line prepared tin. Lift dough into tin and press it into sides. Refrigerate for 15 minutes.
  5. Line with baking paper. Fill with rice or baking beans to stop it rising. Cook in the oven for 10 minutes. Remove paper and the weights. Return to oven for a further 3 minutes or until tart shell is dry and lightly browned. Cool.
  6. To make filling, beat butter and sugar in small bowl of electric mixer until light and creamy. Add eggs one at a time, beating between additions. Stir in almond meal, flour, rind and chocolate chips. Spoon filling into tart shell.
  7. Cook in the oven for 30-35 minutes or until the tip of a knife comes out clean when inserted. Cool completely.
  8. To serve spread the double cream on top of the tart and then arrange the blueberries on top, covering the tart completely with blueberries.
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