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Blueberry tart

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 8–10


By Matt Tebbutt
From Saturday Kitchen



Ingredients

For the tart:

  • Fresh blueberries: 1 kg (2 lb 4 oz)
  • Crème de cassis: 50 ml (2 fl oz)
  • Ground almonds: 100 g (3½ oz)
  • Blind-baked 25 cm (10 in) tart case

For the custard:

  • Crème fraîche: 150 ml (¼ pt)
  • Free-range eggs: 2
  • Vanilla pod (split): 1
  • Icing sugar: 70 g (2½ oz)

Alternative Ingredients

If you’re unable to find some of the ingredients in your local supermarket, here are alternatives to consider:

  1. Crème Fraîche:
    • Sour Cream: Sour cream is a great substitute for crème fraîche. It has a similar rich and creamy texture, although it’s slightly tangier due to the presence of lactic acid from fermentation. Use sour cream as a 1:1 replacement in most recipes where the tangy flavour won’t significantly alter the final dish.
    • Greek Yogurt: Greek yogurt is another option. It’s thick and creamy, with a tangy taste. You can use it as a substitute in both sweet and savoury dishes.
  2. Crème de Cassis (Blackcurrant Liqueur):
    • Blackcurrant Juice or Syrup: If you can’t find crème de cassis, try using blackcurrant juice or syrup. While it won’t have the same alcohol content, it will still provide a similar fruity flavour.
    • Raspberry Liqueur: Raspberry liqueur can also work as a replacement. It has a similar berry flavour and can add depth to your recipe.

Method

  1. Preheat the Oven:
      • Set your oven to 200°C (180°C for fan ovens) or Gas Mark 6.

     

  2. Prepare the Blueberries and Cassis:
      • In a wide pan over medium heat, combine the blueberries and cassis.
      • Heat until the blueberries start to pop.
      • Transfer everything to a bowl.

     

  3. Assemble the Tart:
      • Sprinkle almonds over the base of the tart shell.
      • Add the warm blueberries (saving some for decoration).

     

  4. Make the Custard:
      • In a large jug, mix all the custard ingredients together.
      • Pour the custard over the blueberries in the tart shell.

     

  5. Bake:
      • Bake in the oven for 25 minutes.

     

  6. Serving:
      • Slice the tart and serve it with the reserved warm blueberries on top.

     

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