Blueberry Almond Tart

For a real treat, serve this gorgeous frangipane tart with Citrus Cream (see recipe page 127).

400g sweet short pastry 110g butter, softened

¼ cup caster sugar

1 egg, lightly beaten

1 small orange, finely grated zest 1 small lemon, finely grated zest 1 tablespoon orange juice 1 tablespoon lemon juice 140g ground almonds 200g blueberries, fresh or frozen 25g flaked almonds

Roll out pastry to fit a 35 x 13cm oblong tart tin. Line tin with pastry and refrigerate for 30 minutes.

Heat oven to 200°C. Line pastry case with baking paper and baking beans and bake 10 minutes, then remove paper and beans and bake a further 4-5 minutes until firm and just starting to colour.

Lower oven temperature to 170°C. To make filling, cream butter and sugar then beat in egg and citrus zest. Add citrus juices, ground almonds and half the blueberries and gently fold in.

Spoon filling into pastry case, scatter over remaining berries and top with flaked almonds. Bake about 30 minutes, until the filling is set and starting to colour. Cool tart on a wire rack.

Serve dusted with icing sugar. This tart is best eaten on the day it is made but will keep for several days in an airtight container in a cool spot. Serves 6-8 >