Skip to Content Skip to Navigation Skip to Site-wide search

Blueberry & almond tart

Difficulty Average
Season Spring
Preparation 20 mins
Cooking 35 mins
Blueberry Almond Tart (Large)


(This recipe was created by Debra Austen and kindly supplied by Empire Pastry)

To blind bake tart, preheat oven to 190°C.

Line tart shell with baking paper and fill with baking beans (see handy tip).  Scrunch the baking paper up and then “un-scrunch” it before lining the pastry shells – it makes it softer and less likely to cut into the pastry.

Bake tart shell for 10-12 minutes. Carefully remove paper and beans and bake for another 3-5 minutes until the pastry is cooked through (no damp bits on the bottom).

To make the filling, turn the oven down to 180C.

Cream butter and sugar until pale and fluffy. Beat in one egg at a time until just combined. Add vanilla and orange liquor, if using.

Stir in almond meal, followed by self-raising flour, until combined. Mix in one of the blueberry punnets.

Spread mixture into the blind-baked tart shell and top with remaining berries and sprinkle over almonds.

Bake for 35 minutes or until browned and set. Leave to cool at room temperature before slicing.


To serve

Dust with icing sugar and serve with cream or ice-cream.

Handy Tips

Handy Tip 01

You can use raw chickpeas, rice, kidney beans, or any other dried grain or legumes to blind bake. Store the cooled beans in an airtight container; they are no longer suitable for consumption but can be reused multiple times for baking blind.

Back to Recipes

Spring recipes you might like

Spring 40 mins
Whole roasted herby fish with noodle salad
Spring 1 hr
Goat's Cheese Red Onion Tart
Spring 10 mins
Pork and Prawn San Chow Bow (5) (Large)
Spring 30 mins
Chocolate Potato Cake (6) (Large)
Spring 20 mins
Sweaty Spaghetti (9)
Spring 25 mins
Breakfast Tart (9)
Spring 10 mins
Dan Dan Noodles
Spring 10 mins