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Blueberry and Almond Tart |
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SERVES SIX
9 oz
(unsweetened) shortcrust pastry
1 cup white marzipan
4 large (US extra large) egg whites with no trace of yolk
at all
1 cup blueberries |
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1 |
Preheat the
oven to 400°F. |
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2 |
Roll out the pastry and use to line a 9-inch round,
loose-based flan tin (quiche pan).
Line with greaseproof (waxed) paper and fill with baking
beans.
Bake for 15 minutes.
Remove the beans and greaseproof paper.
Bake for a further 5 minutes.
Reduce the oven temperature to 350°F. |
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3 |
Grate the marzipan.
Whisk the egg whites until stiff.
Sprinkle half the marzipan over them and fold in.
Then fold in the rest.
Turn the mixture into the pastry case (pie shell).
Spread it evenly. |
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4 |
Sprinkle the blueberries over the top.
Bake for 20—25 minutes, until golden and just set.
Leave to cool for 10 minutes before serving. |
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