Jo Pratt's Blueberry and Almond Tart

This delightful tart combines the sweet, juicy burst of blueberries with the rich, nutty flavor of almonds, all nestled in a buttery pastry shell. The creamy filling, infused with zesty lemon, adds a refreshing brightness that perfectly complements the fruit. Whether served warm with a drizzle of cream or chilled with a scoop of custard, this tart is sure to impress at any gathering, evoking the comforting essence of homemade desserts.

1. 1

   To make the pastry, place the flour, sugar and salt in a mixing bowl and rub in the butter until it resembles fine breadcrumbs.

2. 2

   Mix in 2 tbsp cold water until it just binds, adding more if necessary.

3. 3

   Knead lightly to a smooth dough on a floured surface.

4. 4

   Roll out, then line a 20cm loose-bottomed tart tin.

5. 5

   Prick several times with a fork and put in the fridge for 30 mins.

6. 6

   Preheat the oven to 200°C/gas 6.

7. 7

   Line the pastry with greaseproof paper and add a layer of baking beans.

8. 8

   Cook for 15 mins.

9. 9

   Remove the paper and beans and cook for 5 minutes more until the pastry is just golden.

10. 10

    To make the filling, beat the butter, caster sugar and lemon zest together until creamy.

11. 11

    Beat in the eggs one at a time, with a spoonful of ground almonds with each egg.

12. 12

    Mix in the remaining almonds, flour and the blueberries.

13. 13

    Spread the lemon curd over the tart case, then spoon the filling on top.

14. 14

    Bake for 20-25 minutes until lightly golden.

15. 15

    Dust with icing sugar before serving with cream or custard.