Tuesday, 12 May 2015

Blueberry amandine tarts

This french classic is usually made with creme fraiche, I have replaced it with vanilla yoghurt, to make it lighter and add is some extra flavour.  You can make then with any summer fruit but blueberry is my favourite!


For the pastry:

  • 250g plain flour
  • 125g unsalted butter
  • 1tbsp icing sugar
  • 1 egg 
  • 1tbsp cold water
For the filling:
  • 2 eggs
  • 150ml vanilla yoghurt
  • 60g ground almonds
  • 80g caster sugar
  • 1tsp vanilla paste
  • punnet of blueberries
  • flaked almonds
  • apricot jam to glaze

To make the pastry combine cold butter, icing sugar and flour in a food processor, then add an egg and water.  Chill in the fridge for half an hour, then roll out, cut out large circles and place in a 12-hole muffin tray.  Place back in the fridge.

To make the filling whisk eggs, sugar, yoghurts and vanilla, then add ground almonds.

Place a few blueberries in each pastry case, then pour in the filling, right to the top.

Bake in a  pre-heated oven at 180C for about 25 minutes, until golden brown.  

Warm up some apricot jam and brush the top of each tart.


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