Blueberry tart with almond filling

Name: Blueberry tart with almond filling
Total time: 3600 s
Yield: 12 serves
Cuisine: British
Ingredients: 225 g plain flour, plus extra for dusting; 50 g soft icing sugar; 1/4 tsp salt; 15 g almond meal; 100 g unsalted butter, cut into 1 cm cubes; 1 large egg, at room temperature; 100 g unsalted butter, softened; 100 g white sugar; 90 g almond meal; 1/2 tsp almond essence; 2 large egg at room temperature; 1 tbsp plain flour; 250 g blueberries; 1 tsbp; Icing sugar for dusting (optional)

Santy Coy @chefsantycoy

Gold Coast, Australia

How delightful is this tart with its charming casual vibe! Rustic yet stylish, the blend of berries and classic almond cream in a buttery tart crust is a beloved treat from the bakery. Today, I'm using my trusted sweet French tart crust, which I believe is better than regular shortcrust pastry in both taste and ease of use. Feel free to get creative with various fruits! Give mangoes, peach slices, halved figs, apricots, or different berries a try (just avoid strawberries, as they tend to be too watery).

#february2027 #blueberries #blueberrytart #frenchtartcrust #shortcrustpastry #almondcream #almondmeal #dessert #sweettart #sweets

Santy Coy @chefsantycoy

Gold Coast, Australia

#february2027 #blueberries #blueberrytart #frenchtartcrust #shortcrustpastry #almondcream #almondmeal #dessert #sweettart #sweets

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Ingredients

1 hour

12 serves

Sweet tart crust:
225 gplain flour, plus extra for dusting
50 gsoft icing sugar
1/4 tspsalt
15 galmond meal
100 gunsalted butter, cut into 1 cm cubes
1large egg, at room temperature
Almond pastry cream
100 gunsalted butter, softened
100 gwhite sugar
90 galmond meal
1/2 tspalmond essence
2large egg at room temperature
1 tbspplain flour
Topping:
250 gblueberries
1tsbp
Icing sugar for dusting (optional)

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Steps

1 hour

1

Sweet tart crust : Whisk the flour, icing sugar, salt and almond meal in a bowl. Rub the cold butter in with your fingertips until it resembles bread crumbs.
2

Add the egg and mix with a rubber spatula until it becomes to hard to stir anymore, then use your hands to bring it together into a dough. Knead into a smooth ball. Flatten into a 2 cm thick disc, wrap with plastic wrap, then refrigerate for 30 minutes, or up to 2 days.
3

Line tart tin - Unwrap the chilled dough. Roll out into a 32 cm wide, 3 mm thick circle on a lightly floured surface. Roll the pastry lightly onto the rolling pin, then unroll it gently over 24 x 3 cm tart tin. Fill the pastry in the tin, pressing it into the sides, taking care not to stretch it. Roll the rolling pin over the tart tin to trim the excess dough. Prick the base 25 times with a fork, cover with plastic wrap, then freeze for 2 hours.
4

Preheat the oven to 180ºC fan forced. Remove the tart from the freezer, unwrap, then cover with large sheets of baking paper arranged in a cross, with some overhanging. Fill to the brim with baking beads.
5

Pregame (blind bake) - Bake for 20 minutes, use the overhanging paper to transfer baking beads to a bowl. Return the uncovered tart to the oven for 5 minutes, then cool for 1 hour before filling.
6

Almond pastry cream - Beat the butter and sugar with hand held electric beater on low speed for 15 seconds until combined. Beat in the almond meal and almond essence just until incorporated. Add eggs one at a time, beating in between until uncorporated. Add the flour and beat just until incorporated. Refrigerate for 30 minutes.
7

Assemble and bake. Spread the pastry cream into tart shell and smooth the surface. Scatter two thirds of the blueberries across the surface. Bake for 15 minutes, the remove from the oven.
8

Reduce the heat to 160ºC fan forced. Top with the remaining blueberries and bake for further 20 - 25 minutes or until the surface is golden around the edges and light golden in the centre.
9

Cool for 1 hour. Dust with icing sugar (optional), cut generous slices and serve.
10

Enjoy

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Santy Coy @chefsantycoy

on February 22, 2026 09:40

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!