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Suitable for Vegetarians Recipe may contain nuts Recipe may contain gluten

Blueberry and Almond Tart

Blueberry and Almond Tart

Requires food processor or grinder


For the base:

  • 375g sweet dessert pastry
  • 3tbsp mandarin marmalade

For the filling:

  • 200g whole blanched almonds
  • 150g golden caster sugar
  • 200g unsalted butter, at room temperature
  • 2 eggs
  • 1tbsp plain flour
  • 2tbsp Amaretto Disaronno liqueur
  • 225g fresh blueberries
  • 2tbsp apricot jam to glaze (optional)


  1. Roll out the pastry on a floured surface, and use to line a 23cm fluted tart tin. Place in the fridge for at least 30 minutes to chill. Pre-heat oven to 200°C, with a flat baking sheet on the middle shelf.
  2. Place the almonds in a food processor with the golden caster sugar and blitz until the mixture resembles fine bread crumbs. Add the butter, eggs, plain flour, and the Amaretto liqueur. Blitz until combined.
  3. Remove the lined tart tin from the fridge, then spread the base with a thin layer of marmalade, followed by the almond mixture. Scatter the blueberries evenly on the top, before placing in the oven on the pre-heated baking sheet to bake for 10 minutes. Reduce the oven to 180°C for a further 30 minutes, and cook until golden and crisp. Meanwhile, warm the apricot jam until liquid, pass through a sieve and brush onto the warm tart to glaze.