Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Blueberry and Almond Tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Blueberry and Almond Tart

    • Vegetarian
    • Preparation time: 25 minutes, plus chilling
    • Cooking time: 40 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 10


    • Almond filling
    • 200g whole blanched almonds
    • 150g golden caster sugar
    • 200g unsalted butter, at room temperature
    • 2 eggs
    • 1 tbsp plain flour
    • 2 tbsp Amaretto Disaronno liqueur
    • 225g fresh blueberries
    • 2 tbsp apricot jam
    • 375g pack Jus-Rol Sweet Dessert Pastry
    • 3 tbsp Bonne Maman Mandarin Marmalade


    1. Roll out the pastry on a floured surface and use to line a 23cm fluted tart tin. Place in the fridge for at least 30 minutes to chill. Preheat oven to 200˚C, gas mark 6 with a flat baking sheet on the middle shelf.
    2. Place the almonds in a food processor with the golden caster sugar and blitz until the mixture resembles fine breadcrumbs. Add the butter, eggs, plain flour and the Amaretto liqueur. Blitz until combined.
    3. Remove the lined tart tin from the fridge,then spread the base with a thin layer of the marmalade, followed by the almond mixture. Scatter the blueberries evenly on top before placing in the oven on the preheated baking sheet to bake for 10 mintues.
    4. Reduce the oven to 180C, gas mark 4 for a further 30 minutes and cook until golden and crisp. Meanwhile, warm the apricot jam until liquid, pass through a sieve and brush on to the warm tart to glaze. Serve with creme fraiche.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars