Baked Blueberry Tart

Caught up with some good friends that I haven't seen for a while and said I would bring the roast chicken for dinner. Cheated by bringing a pre-cooked chook (Farro Fresh does a great free range chicken but note to self, not so good reheated) so thought I should put a little effort into dessert. Been waiting for a chance to try this and I'm pleased to say it was a hit.

takes 10 minutes to prepare, 1 hour to bake
  • 1 cup all-purpose flour 
  • 2 tbsp all-purpose flour 
  • 2/3 cup granulated sugar 
  • 2 tbsp granulated sugar 
  • 1/2 tsp salt 
  • 125g unsalted chilled butter, cut into cubes
  • 1 tbsp white vinegar 
  • 1 kg bag of frozen blueberries or 5 cups fresh
  • 1/4 tsp ground cinnamon 
  • 1 1/2 tsp almond extract
  1. Preheat oven to 190°C
  2. Grease a non stick tart pan with a removable bottom.
  3. Pulse 1 cup flour, 2 tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Add vinegar; pulse just until blended. Turn out dough and press together.
  4. Press dough evenly onto sides and bottom of prepared tart pan. Top with 3 cups berries
  5. Mix remaining 2 tbsp flour, 2/3 cup sugar and cinnamon and evenly sprinkle over berries, then drizzle with almond extract.
  6. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups of blueberries
  7. Let cool in pan on wire rack. Sprinkle with icing sugar. 
  8. Serve warm or at room temperature and enjoy!



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