Blueberry bakewell tart recipe

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Looking for dessert recipes, bakewell tart recipes, healthy desserts, blueberry tart recipes or pastry recipes? Using blueberries instead of traditional raspberry jam gives this delicious dessert a super-healthy, antioxidant-rich twist. Pure genius!

  • healthy
Serves4–6
SkillEasy
Preparation Time10 mins
Cooking Time45 mins plus chilling
Five A DayOne
Nutrition Per PortionRDA
Calories360 Kcal18%
Sugar15g g17%
Fat8 g11%
Saturated Fat8g g40%
Salt0.5g gRow 4 - Cell 2
Salt0.5g gRow 5 - Cell 2
By
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Using blueberries instead of traditional raspberry jam gives this delicious Bakewell dessert a super-healthy, antioxidant-rich twist. Pure genius!

Ingredients

  • 375g (13oz) fresh shortcrust pastry
  • 100g (4oz) melted butter
  • 100g (4oz) caster sugar
  • 3 eggs
  • 100g (4oz) ground almonds
  • 50g (2oz) toasted almonds
  • Blueberry jam
  • 125g (4½ oz) blueberries

WEIGHT CONVERTER

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Method

  1. Roll out the pastry and line a 27cm x 19cm (11in x 7in) loose-bottomed tart tin. Prick the base and line with foil and baking beans (push the beans right to the edges). Chill for 15 mins.
  2. Bake for 15 mins at 190°C (375°F, gas mark 5). Remove the beans and foil and return to the oven for 5 mins until the pastry is a pale biscuit colour.
  3. Melt the butter and sugar in a pan, pour into a bowl and beat in the eggs and almonds.
  4. Spread the tart case with a little jam and the blueberries, then pour the egg mixture carefully over the top. Bake in the oven for 20 mins until the mixture is golden, risen and springy to the touch.
Top Tip for making Blueberry bakewell tart

Top tip: To store, keep the tart wrapped in baking paper in an airtight box for up to 2 days.

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