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Large blueberry tart

(serves 6)

  • 1 sheet flaky pastry
  • 1 egg, beaten
  • 75 g (80 ml) butter
  • 50 g (60 ml) caster sugar
  • 100 g ground almonds
  • 400 g blueberries, fresh or frozen
  • 25 g (30 ml) caster sugar

Preheat your oven to 200 °C. Put the flaky pastry on a baking tray lined with baking paper. Brush the flaky pastry with the beaten egg. Cream the butter and 50 g caster sugar until light and fluffy. Add the almonds and mix well. Spread this mixture onto the flaky pastry, leaving a clean strip of 2 cm all the way around. Spread the berries onto the butter mixture and press down slightly. Bake for 35 – 40 minutes. The top layer will be somewhat runny when you take it out of the oven, but it will set as it cools. Sprinkle with the 25 g caster sugar.