Blueberry Tart

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As a belated birthday treat, I decided to bake up a tart for my mum: an almond crust filled with 4 layers of deliciousness. It may sound complicated but as long as you prepare the separate components in advance, you will be slicing it up for your guests or family and seeing it disappear within seconds!

Processed with VSCO with hb1 preset

Crust: (this can be made in advance. Store in the fridge 2-3 days or freeze for up to 3 weeks)

  • 40g Butter
  • 30g Sugar
  • 1 Tbs lightly beaten egg (15g)
  • 80g Cake Flour
  • 20g Ground almonds

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