✨As Seen on TV — Classic Blueberry & Almond Tart

in: Recipes

Written by

Aine Falvey

A timeless classic with a delicate twist. This Classic Blueberry & Almond Tart is buttery, nutty and beautifully balanced — combining a crisp pastry shell with a soft, frangipane-style filling and bursts of sweet, juicy blueberries.

Simple yet elegant, this tart is all about letting quality ingredients shine. Inspired by classic patisserie and brought to life with a light almond richness, it’s perfect for entertaining or a refined weekend treat. As featured by our Head Chef Alex Petit, it’s baking at its most effortless and rewarding.

Let’s get into it 👇

Classic Blueberry & Almond Tart

Serves: 10
Prep time: 20 minutes
Cooking time: 35 minutes

Ingredients

1 shop-bought sweet pastry
125g caster sugar
125g butter, softened and diced
2 large eggs
200g ground almonds
½ tsp almond extract
250g fresh blueberries

Method

1) Prepare the Pastry

Preheat the oven to 180°C / 170°C fan / Gas Mark 5.

Lightly grease a 10-inch tart tin.

Roll out the pastry and carefully line the tart tin, pressing it gently into the edges.

Chill in the fridge for 30 minutes to prevent shrinking.

Line with parchment paper, fill with baking beans or rice, and blind bake for 25 minutes until lightly golden.

2) Make the Almond Filling

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Scrape down the sides of the bowl to ensure everything is evenly mixed.

Add the eggs one at a time, mixing well between each addition.

Stir in the ground almonds and almond extract until fully combined.

3) Add the Blueberries

Gently fold half of the blueberries into the almond mixture, taking care not to crush them.

Pour the mixture into the baked tart shell and smooth the surface.

Scatter the remaining blueberries evenly over the top.

4) Bake & Serve

Bake for 25 minutes, checking the centre for doneness.

If needed, return to the oven for a further 5–10 minutes until set and lightly golden.

Allow the tart to cool in the tin for 10 minutes before transferring to a serving dish.

Serve warm with custard or softly whipped Chantilly cream.

✨ Chef’s Tips from Alex Petit

✅ Boost the flavour — lightly toast the ground almonds for a deeper, nuttier taste.
✅ Add brightness — a little lemon or orange zest lifts the richness beautifully.
✅ Use fresh fruit — fresh blueberries hold their shape and prevent excess moisture.
✅ Keep it delicate — fold the berries gently to maintain their texture.

Buttery, fragrant and filled with bursts of sweetness, this tart is a simple showstopper that never fails to impress.

Perfect for afternoon tea, dinner parties or a moment of indulgence.