Blueberry Tart

  • 03 Feb - 09 Feb, 2018
  • Mag The Weekly
  • Cookery


· 250g puff pastry
· 4tbsp rhubarb and ginger extra fruity preserve
· 100g butter
· 100g caster sugar
· 1 lemon, grated and zested
· 1 egg, beaten
· 100g ground almonds
· 1tsp of flaked almonds to decorate


Preheat the oven to 190°C. Place a baking sheet in the oven to heat up. Roll out the pastry and use to line a 23cm pie plate. Prick all over with a fork. Spread the preserve over the base. Cream butter, sugar and lemon zest together until pale, then beat in the egg gradually. Fold in ground almonds, then spread the mixture over the jam leaving a border of about 4cm. Sprinkle with the flaked almonds. Bake for 35-40 minutes on the preheated sheet until the top of the tart is golden – cover the top with foil if it gets too brown.