Photo: Joanna Kosinska
Blueberry & almond tart
8 ingredients
15 min + 50 min
Serves 8
openrecipes
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Estimated Nutrition (whole recipe, rough)
320
Calories
8g
Protein
18g
Fat
34g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85g softened butter
- 175g caster sugar
- 175g ground almonds
- 2 eggs , beaten
- few drops almond extract
- 2 x 125g punnets blueberries
- 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
- icing sugar , for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes