Blueberry and almond tart

As my daughter was so in love lately with blueberries, I had to buy more. But suddenly, not necessary unexpected, she said no to fresh blueberries. Then I had to quickly find a solution to use the remaining ones. The best option was of course to make a tart with them. I do not usually make tarts with berries as I find them better to be eaten fresh, so rarely I bake them. But then, it was my moment. Quickly, easy, delicious, this is my motto for any recipe I make. And it is the case for this tart as well. As a plus, doesn't it look so inviting a tart with blueberries inside?
What can I ask more... even the school teacher of my daughter remarked it.

  • 400g shortcrust pastry
  • 500g blueberries ( I used fresh, but frozen are ok as well)
  • 150g almond powder
  • 100g sugar
  • 4 eggs
  • 2 tablespoons corn starch or Maizena
  • 500g sour cream

  1. Lay the pastry sheet on the bottom of the tart pan. I have used a big pan of 32 cm in diameter. If yours is smaller, just do half of the quantities.
  2. Put over half of the blueberries.
  3. Mix the eggs with corn startch.
  4. Add sour cream, sugar and almond powder and mix.
  5. Pour the mixture over blueberries in the tart pan.
  6. Sprinkle remaining blueberries on top.
  7. Bake in the preheated oven at 220ºC for 45 minutes


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