Recipe
Blackberry Fool with Hazelnut Biscuits
A light blackberry fool with crisp hazelnut biscuits, balancing sharp fruit with softly whipped cream.
Blueberry Almond Tart
In the Oven
serves 8
This blueberry almond tart combines a buttery pastry shell with a layer of ground almonds, fresh blueberries and a softly set vanilla cream filling.
Serve it cool or just warm, with cream alongside.
45 mins prep40 mins cook1 hr 25 mins total
Heat the oven to 190°C/170°C fan. Tip the flour, icing sugar and butter into a bowl and rub together until sandy. Mix in one beaten egg to make a dough, then chill for 30 minutes.
Roll out the pastry and use it to line a 23cm tart tin. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.
Scatter the ground almonds over the pastry case, then add the blueberries. Whisk the cream, remaining eggs and vanilla together, pour into the case and bake for 30–35 minutes until just set with a gentle wobble.
Cool the tart in the tin for 20 minutes before slicing. Serve warm or at room temperature with cream.
Keep cooking
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