Blueberry Tarts With Cinnamon
Equipment
- baking beans
- baking parchment paper
- baking tin see notes
Ingredients
For The Pastry
- 100 g plain flour
- 50 g butter
- pinch salt
- 3-4 tbsp water
For The Filling
- 1/2 tsp cinnamon ground
- 1 tbsp jam see notes re flavour
- 300 g blueberries
- 2 eggs large
- 125 g caster sugar plus extra for sprinkling
- 100 ml double cream
- 25 g flour
- 40 ml crème de cassis optional - blackcurrant liqueur
Instructions
- Preheat the oven to 190c or gas mark 5.
For The Pastry Case
- Rub the fats into the flour and salt until have you have a breadcrumb texture, gradually add several tablespoons of water and stirring in to bring the dough together. Knead gently then flatten into a disc and wrap in plastic and leave in the fridge for 30 minutes.
- Roll your pastry out on a floured surface large enough to make your pastry case(s). Press the pastry gently into your greased case(s). Prick the surface all over with a fork to stop shrinking and bake "blind" in the oven for 25 minutes. Do this by filling the case with a sheet of parchment paper and baking beans to stop the case rising in the middle.
- Allow the cases to cool for a while before filling but they do not need to be completely cold.
For The Filling
- In a small dish, mix the ground cinnamon with jam. Spread this cinnamon jam mix over the base of the cases and fill generously with blueberries.
- Mix the eggs, sugar, cream, flour in a pint sized jug. You can either mix the cassis into the egg mixture now or swirl it onto the mixture in the cases, up to you.
- Pour mixture over the fruit. If you swirl the cassis over after the egg mixture it leaves a pretty trail that will show up after cooking. Sprinkle over a little caster sugar.
- Bake for approximately 25 minutes until the surface is golden. They will puff up like souffles but settle down as they cool. Can be served hot if you are impatient but is best served cold with cream or ice cream.
Notes
Inspired by Joanne Harris and Fran Warde's The French Kitchen.
As the cinnamon paste I originally used making this tart is no longer available, I suggest mixing ground cinnamon with jam - not necessarily blueberry, any mixed fruit or other berry flavour would work.
I made three five inch tarts with the equivalent of this amount of pastry but you would easily have enough ingredients here for one eight inch tart, possibly larger.