Caramelised Blueberry Tart
By Tate & Lyle Cane Sugars
Published on 28 December 2022
The brittle sugared top on this purple-juiced blueberry tart is a perfect contrast to the softly set cinnamon custard.Time and servings
1 hr 20 minsTotal time
6Servings
30 minsPrep time
50 minsCooking time
Ingredients
- 175 g of plain flour, plus extra for rolling
- 2 tbsp of brandy
- 125 g of cold unsalted butter, cubed
- 295 g of blueberries
- 200 ml of double cream
- 60 g of golden granulated sugar, 20g for the pastry, 40g for the topping and 1 tbsp for the filling
- 1 pinch of salt
- 4 large eggs, 2 whole, 2 yolks
- 1 tsp of cinnamon
Method
Step 1
Make the pastry first. Put the flour, butter, sugar and salt in a food processor and pulse until the mixture resembles breadcumbs. Add 2 1/4 tbsp of water and briefly pulse until it comes together into a ball. Wrap in cling film and chill for 30 minutes.Step 2
Roll the pastry out on a lightly floured surface to 2.5cm (1 inch) bigger than the tart tin. Line the tin, trim the excess and lightly prick with a fork, then chill for 30 minutes. You will have a little pastry left over.Step 3
Preheat the oven to 190C/170 Fan/Gas 5.Step 4
Place the paper on the pastry, cover with a layer of baking beans and bake blind for 10 minutes on the middle shelf of the oven. Remove the paper and beans and bake for a further 10 minutes to dry out the pastry. Remove the tart from the oven and reduce the heat down to 180C/160 Fan/Gas 4.Step 5
Put the blueberries in a small non-stick pan with 1 tbsp of water and 1 tbsp sugar and simmer for 1-2 minutes, shaking the pan occasioanlly, just enough to warm them.Step 6
Next, mix the eggs, yolks, cream, brandy and cinnamon together in a jug.Step 7
Tip the blueberries into the tart case and pour over the cream mixture to cover. Bake on the middle shelf of the oven for 25-30 minutes until golden and the custard has just set.Step 8
Leave the tart to cool, then remove from the tin onto a plate and sprinkle over the sugar in an even layer on top. Protect the pastry edges with foil strips if you are going to grill it otherwise it will burn, but if you have a blowtorch, there's no need. Grill or blowtorch until the sugar caramelises and becomes mottled and dark golden. Serve.