Eat seasonally this spring with Tesco’s Blueberry Bakewell Tarts recipe. They’re easy to make but look like they have come straight from a patisserie window! Ready-rolled, flaky puff pastry is a handy shortcut for a quick and easy bake, topped with fragrant almond frangipane and juicy fresh blueberries.
Ingredients
320g pack ready-rolled lighter puff pastry
50g butter, softened
50g caster sugar
1 egg
100g pack ground almonds
½ tsp vanilla extract
250g blueberries
2 tbsp toasted flaked almonds (optional)
icing sugar, for dusting (optional)
Method
1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut 2 sheets of non-stick baking paper to fit 2 baking sheets and set aside. Put the baking sheets without the paper in the oven to heat up. Unroll the pastry and cut it into 8 equal rectangular pieces. Score 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, ground almonds and vanilla extract to make a stiff paste. Spread over each pastry rectangle, staying within the border. Scatter the blueberries over.
3. Carefully slide each sheet of baking paper onto a hot baking sheet. Bake 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, scattered with the flaked almonds and dusted with icing sugar, if you like.
Tip: Heating the baking sheets first helps ensure the pastry cooks through and is crisp and golden on the bottom.
