Flat Blueberry Tart 350 g Shortcrust pastry; (12oz)
Caster sugar for rolling
280 g Cream cheese; (10oz)
Juice and grated rind of 1 large orange
2 tb Ps icing sugar
280 g Blueberries; (10oz)
Icing sugar for dusting
Preheat the oven to 200 degrees C/400 degrees F/gas mark 6. Line a baking tray with
non-stick baking parchment.
On a clean surface, using caster sugar in place of flour, roll out the
pastry until approx 5mm (1/4inch) thick. Using a large dinner plate, cut
out a neat round about 23cm (9 inches) in diameter and carefully place on
to the lined baking tray. Prick the pastry all over and crimp or fork the
edges.
Bake the pastry in the oven for 10-12 minutes, or until cooked and biscuit
coloured. Allow the pastry to cool completely before carefully transferring
to a serving plate.
In a small bowl beat the cream cheese with the orange juice and grated
rind, adding icing sugar to taste. Spread this mixture over the pastry
base, leaving a 2. 5cm (1 inch) border clear.
Top the orange cream wtih the blueberries and lightly dust with icing
sugar. Serve at once.
Flat Blueberry Tart printer friendly version located here.
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