Jo’s Blueberry Tart

We still have family visiting for the school holidays and the weather hasn’t been kind every day. After we have done the usual activities out of the rain (ten pin bowling, movies) they all seem to enjoy mucking about in the kitchen cooking. So far this week we have tried pizza bases, pasta and bread, but I think this Blueberry Tart is my favourite, and it gives kids of all ages a chance to be involved.

Jo’s Blueberry Tart

For the pastry case

Ingredients
1 cup plain flour
90 grams cold butter
1 egg yolk (keep the white)
3 tbs caster sugar
splash of cold water (about 20-25g)

Method
Butter a 24cm tart dish, and a square of alfoil big enough to fill the tart dish. 
Rub the butter into the plain flour till rough crumbs (don’t be too precise but do be quick).
Stir in the sugar. Whisk the egg yolk into the water. Pour into flour/butter/sugar, mix and blend quickly into a dry dough.
Roll out into a piece big enough to fit the tart dish. Lift into tart dish, press gently into edges and trim the top. If the pastry tears or needs to be patched, just moisten with a little of the unused egg white to help it mend together.
Then place the buttered alfoil into the pastry and press gently into edges.
Pop the tart case into the freezer till ready to use (can be done anytime beforehand). This is my version of “blind baking” – works just the same and there’s no need to fill the case with dry beans or rice if you take straight from freezer to oven.

For the filling

Ingredients
100g ground almonds
120g or half a cup of sugar
500g blueberries
150ml thickened cream
2 eggs plus the egg white saved from making the pastry

Method
When the pastry has finished “blind baking” (10 minutes with alfoil covering, and then 5 more minutes), remove from oven.
Spread the ground almonds over the pastry and then add the blueberries.
Pop back into the oven for 15 minutes.
Meanwhile whip the cream, sugar and eggs. Remove tart from the oven, add the cream, sugar and egg mixture and place back in the oven for 25 to 30 minutes.

Serve with ice cream – enjoy!

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