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BLUEBERRY BAKEWELL TARTS
a 5mm border around the edge of
each rectangle, taking care not to cut
through the pastry. Place 4 pieces of
pastry on each baking paper sheet.
2 Beat the butter and sugar in a
bowl with a wooden spoon until
creamy, then beat in the egg and
ground almonds to make a stiff paste
Spread over each pastry rectangle,
staying within the border. Scatter the
3 Carefully slide each sheet of baking
paper onto a hot baking sheet. Bake
Available until early June, these
blueberries are grown in southernTakes 45 mins
Makes 8 freeze cooked tarts
Spain, Moroco and Portugal, and are Cost per serve 84p
twice the size of regular blueberries.
e Look for deeply coloured, firm fruit 320g pack ready-folled lighter
with a light, dusty coating. Rinse in apuff pastry
colander with cold water if needed. 50g butter, softened
but only lightly as they'll turn mushy.50g caster sugar
O Keep for up to five days in the fridge. 1egg
They also freeze well: once defrosted. 100g pack ground almonds
dust with a little flour before using to tsp vanilla extract
stop the colour bleeding.
e Try them in a blueberry oio2 tbsp toasted flaked almonds (optional
crush blueberries, mint. lime andicing sugar, for dusting (optional
sugar in a jug. Stir in white rum and
crushed ice; top up with soda water 1 Preheat the oven to gas 7, 220°C,
250g Supersweet bluebe
for 15-20 mins until the pastry is
risen and golden. Leave on the baking
sheets for a few mins, then transfer
to a cooling rack. Serve warm or cold,
fan 200*C. Cut 2 sheets of nonstick scattered with the flaked almonds
baking paper to fit 2 baking sheets and dusted with icing sugar. if you like.
and set aside. Put the baking sheets
without the paper ih the oven to heat
up. Unroll the pastry and cut it into Be
8 equal rectangular pieces. Score
Each tart contains
21g 7g 11g 0.4g
of the reference intake. See page 8.
Carbohydrate 29g Protein 7g Fibre 1g