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    Blueberry and Amaretti Crumble Tart

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    Blueberry and Amaretti Crumble Tart

    A delicious dessert to eat hot or cold. The tart has melt-in-the-mouth pastry, a crunchy topping and a blueberry surprise in the centre. A spoonful of Waitrose Clotted Cream Ice Cream would make the perfect accompaniment.

    • Preparation time: 30 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 1 x 375g Saxby's Dessert Shortcrust Pastry
    • 2 x 125g Waitrose Fresh Blueberries
    • 425g Ambrosia Custard
    • 3-4 drops of almond essence
    • 150g Waitrose Self Raising Flour
    • 40g butter
    • 40g Waitrose Unrefined Golden Caster Sugar
    • 75g Doria Amaretti Biscuits, crushed


    1. Roll out the pastry to line a 25cm loose-bottomed flan tin. Chill for 15 minutes.
    2. Prick the base of the pastry case with a fork and place in a preheated oven 220ºC, gas mark 7 for 10 minutes to bake blind.
    3. Mix the custard and almond essence together. Place the blueberries in the part-baked pastry case and pour the custard over the top.
    4. Place the flour in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the caster sugar and amaretti biscuits and stir.
    5. Spread the crumble mixture evenly over the custard and place the tart in a preheated oven 190ºC, gas mark 5 for 30-35 minutes until golden brown. Serve hot or allow it to cool completely.

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