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Blueberry tart

You'll need

  Tart filling 2 eggs 165 gm (¾ cup) caster sugar 75 gm (½ cup) plain flour 75 ml milk 30 ml mirabelle eau-de-vie (see note) 520 gm (four punnets) blueberries For dusting: pure icing sugar To serve: crème fraîche   Sweet pastry 210 gm plain flour 150 gm unsalted butter, diced 40 gm caster sugar 1 egg, yolk and white beaten separately


  • 01
  • For sweet pastry, process flour, butter and 1 tsp salt in a food processor until mixture resembles breadcrumbs. Add egg yolk, then 1 tbsp iced water and process until pastry forms a ball. Knead for 30 seconds, then wrap in plastic wrap and refrigerate for 1 hour.
  • 02
  • Preheat oven to 200C. Roll pastry out on a floured surface to 5mm thick and line a 28cm-diameter tart tin with a removable base, trimming excess pastry, then refrigerate for 30 minutes. Blind bake for 12 minutes or until just starting to colour. Remove from oven, remove baking paper and pastry weights, cool, then brush case with eggwhite.
  • 03
  • Beat eggs and sugar until pale and fluffy, add flour, milk and eau-de-vie, beating until smooth. Arrange berries in case, spoon egg mixture on top and bake for 20 minutes or until filling is set and pastry is golden. Cool, dust with icing sugar and serve with crème fraîche.

Note Mirabelle eau-de-vie is a clear plum-flavoured brandy. It's available from Vintage Cellars. If unavailable, substitute with normal brandy.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Delicate Alsatian muscat.

Featured in

Jul 2007

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