Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Caramelised Blueberry Tart…
Caramelised Blueberry Tart

Caramelised Blueberry Tart

Brought to you by: Tate & Lyle Cane Sugars
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

The brittle sugared top on this purple-juiced blueberry tart is a perfect contrast to the softly set cinnamon custard.
Share recipe


  • 175g plain flour , plus extra for rolling
  • 125g cold unsalted butter , cubed
  • 60g Golden Granulated Sugar , 20g for the pastry, 40g for the topping and 1 tbsp for the filling
  • 1 pinch salt
  • 295g blueberries
  • 4 large eggs, 2 whole, 2 yolks
  • 200ml double cream
  • 2 tbsp brandy
  • 1 tsp cinnamon

Recipe tips / Prepare ahead

You will need a 23cm (9 inch) loose-bottomed shallow fluted tart tin, a piece of parchment paper slightly bigger than the tin, some baking beans, and a blow-torch or grill for this recipe.


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.

Shop the ingredients

You might like

    The reviews are in: