adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry tart
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in a heavenly blueberry tart.
Ingredients:
  • 2 eggs
  • 161.25 gm caster sugar
  • 1 tsp lemon rind
  • 125.00 ml plain flour
  • 84.98 gm milk
  • 20.00 ml brandy
  • 250g blueberries
  • Icing sugar, to dust
  • 332.50 ml plain flour
  • 20.00 gm caster sugar
  • Pinch salt
  • 150g cold butter, chopped
  • 1 egg, separated
  • 1-40.00 gm iced water
Instructions:
  • In a food processor, pulse together flour, sugar, salt, and butter until mixture resembles breadcrumbs. While the processor is on, add egg yolk and just enough iced water until dough forms. Transfer the dough to a floured surface, knead into a ball, and flatten into a 20cm x 8cm rectangle. Wrap in plastic and chill for 20 minutes.
  • On a lightly floured surface, roll out the pastry with a floured rolling pin until it's large enough to line a 12cm x 34cm fluted rectangular loose based tart tin. Line the tin with the pastry, fold over any excess, prick the base with a fork, and chill for 20 minutes.
  • 1. Preheat the oven to 200C (180C fan forced). 2. Place the tart shell on a baking tray, line with baking paper, and fill with pastry weights or rice. 3. Bake for 15 minutes, then remove the paper and weights (or rice), and bake for an additional 10 minutes. 4. Beat an egg white in a bowl and brush it over the tart shell.
  • In a large bowl, whip together eggs, sugar, and lemon rind until well combined. Stir in flour until smooth, then mix in milk and brandy until fully incorporated.
  • 1. Place the blueberries evenly in the tart shell and pour the milk mixture over them. Bake for 20-25 minutes or until golden and set. Allow it to cool on a wire rack before dusting with icing sugar.

Similar Recipes