A perfect summer fruit dessert of fresh blueberries encased in a sweet almond filling on a buttery shortcrust pastry, serve warm with cream
- 250g (8oz) ready-made sweet shortcrust pastry (from a 375g pack)
- For the filling
- 100g (3½oz) butter, softened
- 100g (3½oz) caster sugar
- 100g (3½oz) ground almonds
- 60g (2oz) plain flour
- 3 medium eggs
- 300g (10oz) fresh blueberries
- 2 tbsps redcurrant jelly
- 2 tbsps brandy, optional
- 20cm (8in) loose-based sandwich tin
Roll out the pastry fairly thinly to line the base and sides of the tin. Chill the pastry case while you make the filling.
Set the oven to Gas Mark 4 or 180°C. Put a baking sheet in to heat up.
To make the filling: Beat the butter and sugar in a bowl, then beat in the almonds, flour, eggs and 2 tbsps warm water. Spoon into the pastry case, smooth top then put blueberries on, pressing them down a little.
Put on the hot baking sheet and bake for 1 hour near the bottom of the oven, then half an hour, above the centre.
Cool for 10 mins, then take out of the tin. Heat the jelly and brandy (or water) and brush over the tart to glaze.
Top tip for making Blueberry frangipane tart
Make your own pastry with our easy shortcrust pastry recipe