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Blueberry and Almond Tart

ingredients

serves: 6
200 shortcrust pastry
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
2 medium size eggs
5/8 cup (75 g) 3 oz ground almonds
1-2 drops vanilla essence
250 g fresh blueberries

method

1. Preheat the oven to 200°C (400°F) gas mark 6.

2. Roll out the pastry on a lightly floured surface and use to line a 20 cm fluted flan tin. Prick the base and bake blind in the preheated oven for 10-15 minutes until crisp and golden.

3. Remove from the oven and reduce the oven temperature to 180°C (350°F) Gas Mark 4..

4. Beat together the sugar, eggs, almonds and essence.

5. Tip the blueberries into the pastry case and spoon over the almond mixture. Return to the oven and cook for approximately 35 minutes, until golden.

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