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Recipes|Blueberry & Almond Tart T


his can be made with your choice of fruit depending on the season, rhubarb, raspberries, apricots, plums or berries, I chose blueberries because they looked so yummy in the greengrocers. It is a delicious pudding at the end of a meal with a dollop of crème fraiche, and is definitely best eaten chilled.


The almond cream, or frangipane is a filling made with butter, almond, eggs & almonds beaten together to make a light cream, much in the same way as you would make for a Bakewell tart (use the pastry as a base, cover this with jam, then top with the frangipane – bake & when cooled drizzle icing sugar over in a lattice pattern).


Pastry likes to be kept chilled prior to baking, there is no harm in making the pastry a day in advance if you wish. Left over egg whites can be used to make meringue for pavlova or the topping for lemon meringue pie (that I


may make for next month’s recipe). TO MAKE THE CAKE...


1. PASTRY...Firstly make the pastry as this requires at least 30 minutes in the fridge to chill. 2. Cream together the butter & sugar till soft & smooth. 3. Slowly add the egg & yolk mixing all the time.


4. Mix in the flour till it forms a dough, wrap in clingfilm & pop in the fridge to chill.


5. When chilled roll the pastry out on a floured surface to a thickness of about 3-5mm & large enough for your tart tin.


6. Line the tart tin – a good way of doing this is to gently & loosely roll the pastry around your rolling pin, then drape it over the tin, easing it into the corners. Trim the edges with a nice sharp knife then pop the pastry filled tart tin back in the fridge while you make the filling.


7. FRANGIPANE...Cream together the butter & sugar till light & fluffy. 8. Slowly mis in the eggs & yolks taking care not to split the mixture.


9. Gently stir in the ground almond, flour & lemon zest till just combined – try not to over work this mix.


10. Take your tart tin out of the fridge & prick the base with a fork or sharp knife, then scatter over half of your fruit.


11. Spoon in the frangipane filling levelling it with a palette knife, you can then scatter over the remaining fruit in any way you wish. 160c/gas mark 3 1 large 24 cm tart, or 12 small individual tarts.


40-50 mins / 25 mins 16 To advertise please telephone 020 8275 5307 or email: editor@mpcpublications.co.uk Food &


INGREDIENTS 250g fruit of your choice


SWEET PASTRY... 135g unsalted room temperature butter 90g caster sugar


1 whole egg + 1 egg yolk 270g plain flour


FRANGIPANE... 150g unsalted room temperature butter 150g caster sugar 2 whole eggs + 2 egg yolks 150g ground almonds 3 tbsp plain flour 1 lemon - zest


Drink


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