Last Friday, i found some small blueberries in the supermarket that was perfect for baking. Whilst bluberries are not in season here in Jersey, imports has made it possible to enjoy these fruits even in the middle of winter. Lucky me!
I've finally had the chance to bake... today! Hooray!
So what's in the tart? It's a delicate vanilla and almond frangipane with a shortcrust base. Simple and delicious, hot or cold.
I've used Madagascar vanilla pod which i purchased from our last trip to France for that extra special treat.
Blueberry Tart
1 cup small blueberries
150gms ground almonds
150gms caster sugar
125gms butter (softened at room temperature overnight)
2 eggs (lightly beaten)
1 vanilla pod [scraped]
1 roll ready made shortcrust pastry
Heat the oven to 180c [fan assisted].
Line a non-stick 6 inch flan tin with the shortcrust pastry, cutting the edges at the top with a knife.
Place the sugar and butter in the mixing bowl and whisk until light and creamy. Add the ground almonds, eggs and vanilla seeds in the bowl and fold with a spatula until well incorporated with the sugar and butter mixture.
Pour in the tart base to almost full. Scatter the blueberries on top and lightly push them down with your fingers into the frangipane mixture.
Place in the oven and set the timer to 45 minutes.
Take the tart out of the oven and let cool slightly before serving.
Best serve hot with either a scoop of vanilla ice cream or warm Madagascar vanilla custard.
Yeh! I'm glad you are back. I missed your pictures and your posts. That tart looks exquisite and with Madasgcar vanilla , I'm sure it tastes phenomenal! veron @ 04,02,2008
What a gorgeous tart, love the dark blue stains of the baked blueberries! Ellie @ 04,02,2008
Hooray!!! So glad to see you back Mae :) I missed you and your gorgeous posts! That tart looks perfect :) Our blueberries here are imported too...and really expensive! joey @ 04,02,2008
oh this tart made my day....:-)lovely photos too!! Dhanggit @ 04,02,2008
hiya mae, so good to hear from you, I missed your posts so! hope all is well - this tart looks positively divine. so clever to make a blueberry tart, i can just tell its delish :) ariah @ 05,02,2008
That's a beautiful tart to return with! brilynn @ 05,02,2008
Yummy, yummy, this will be in my recipe book ! Elodie @ 07,02,2008
hey mae!
nice to see you back too! we've been hibernating and it's good to finally get out of our caves!looks yum!have a great week ahead! Ces @ 10,02,2008
Missed you. the tart looks delicious. beautifully done. Linda @ 14,02,2008
Yay! I'm excited that you are back. This site has some of the most exquisite food photography on the net. Plus, I just happen to have a cup of blueberries that I have been pondering all morning! Blackberry Pockets @ 15,02,2008
Gosh that's alot of delicious blueberries. Beautiful, beautiful, beautiful. Todd would loove this. Can we order two big slices please? White On Rice Couple @ 20,02,2008
I think I'm drooling! What a delicious looking recipe Rachael @ 20,02,2008
Hi Mae - Ive missed seeing your posts!!! That blueberry tart looks delicious - Im on a diet at the moments so it looks even more delicious!!! Just to let you know Poppy is 5 months now and doing well!! I am back to work next month :(( Keep in touch! x Marie-Louise @ 22,02,2008
you're back you're back!
haha
the tart looks great~
and just in time for my tutorial break too!
welcome back mae! evinrude @ 29,02,2008
Hi Mae. I have just discovered your blog and have spent a significant part of the work day reading through your posts!
Being a new recruit to Jersey (from Australia!), it's really encouraging to see that cuisine definitely isn't as straight-laced here as I first thought when the plane touched down. Actually, was planning a hainanese chicken rice dish at home tonight but looks like I might have to make a trip to the fish markets and try your paella recipe instead.
Anyway, like many others I've really enjoyed reading your blog. You're obviously a great cook and photographer, but there's also a genuine sweetness coming through your commentary. Looking forward to the next post! Nicolas @ 12,03,2008
i am gonna show this to my friend, dude Bridieul @ 20,03,2008
YAY you're back!! I've missed your posts! I adore blueberries... I'll have to try this recipe one day. Michelle @ 25,03,2008
Delicious but blueberries are unfortunately SO expensive over here! Scott at Realepicurean @ 06,04,2008
Nice to see you back Mae!! And with a gorgeous dessert to boot! That's the best kind of reunion, lol :) manggy @ 09,04,2008
This looks so good. More, please! More awesome recipes and spectacular photos.
Hello, everyone! I am back... at least for now.
Last Friday, i found some small blueberries in the supermarket that was perfect for baking. Whilst bluberries are not in season here in Jersey, imports has made it possible to enjoy these fruits even in the middle of winter. Lucky me!
I've finally had the chance to bake... today! Hooray!
So what's in the tart? It's a delicate vanilla and almond frangipane with a shortcrust base. Simple and delicious, hot or cold.
I've used Madagascar vanilla pod which i purchased from our last trip to France for that extra special treat.
Blueberry Tart
1 cup small blueberries
150gms ground almonds
150gms caster sugar
125gms butter (softened at room temperature overnight)
2 eggs (lightly beaten)
1 vanilla pod [scraped]
1 roll ready made shortcrust pastry
Heat the oven to 180c [fan assisted].
Line a non-stick 6 inch flan tin with the shortcrust pastry, cutting the edges at the top with a knife.
Place the sugar and butter in the mixing bowl and whisk until light and creamy. Add the ground almonds, eggs and vanilla seeds in the bowl and fold with a spatula until well incorporated with the sugar and butter mixture.
Pour in the tart base to almost full. Scatter the blueberries on top and lightly push them down with your fingers into the frangipane mixture.
Place in the oven and set the timer to 45 minutes.
Take the tart out of the oven and let cool slightly before serving.
Best serve hot with either a scoop of vanilla ice cream or warm Madagascar vanilla custard.
Posted on: 2008-02-03
Categories: [dessert] [fruits] [recipes] [sweet things]
veron @ 04,02,2008
Ellie @ 04,02,2008
joey @ 04,02,2008
Dhanggit @ 04,02,2008
ariah @ 05,02,2008
brilynn @ 05,02,2008
Elodie @ 07,02,2008
nice to see you back too! we've been hibernating and it's good to finally get out of our caves!looks yum!have a great week ahead!
Ces @ 10,02,2008
Linda @ 14,02,2008
Blackberry Pockets @ 15,02,2008
White On Rice Couple @ 20,02,2008
Rachael @ 20,02,2008
Marie-Louise @ 22,02,2008
haha
the tart looks great~
and just in time for my tutorial break too!
welcome back mae!
evinrude @ 29,02,2008
Being a new recruit to Jersey (from Australia!), it's really encouraging to see that cuisine definitely isn't as straight-laced here as I first thought when the plane touched down. Actually, was planning a hainanese chicken rice dish at home tonight but looks like I might have to make a trip to the fish markets and try your paella recipe instead.
Anyway, like many others I've really enjoyed reading your blog. You're obviously a great cook and photographer, but there's also a genuine sweetness coming through your commentary. Looking forward to the next post!
Nicolas @ 12,03,2008
Bridieul @ 20,03,2008
Michelle @ 25,03,2008
Scott at Realepicurean @ 06,04,2008
manggy @ 09,04,2008
Hugs,
Paz
Paz @ 16,04,2008