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Blueberry & Almond Tart by Gaggenau

A delicious treat

Gaggenau’s own recipe

SERVES: 10

APPLIANCE: Oven Oven using hot air and bottom heat function - 200C and 180C

COOKING TIME: 40 minutes (20mins prep plus chilling)

DIFFICULTY: Medium

 

Ingredients

  • 375g packet sweet dessert pastry or a large uncooked ready lined pastry case can be used

  • 45ml (3tbsp) mandarin marmalade

  • Almond filling

  • 200g ground almonds

  • 50g golden caster sugar

  • 200g unsalted butter at room temperature

  • 2 eggs

  • 15ml (1tbsp) plain flour

  • 30ml (2tbsp) Amaretto liqueur

  • 225g fresh blueberries

 

Method

  1. Roll out the pastry on a floured surface and use to line a 23cm fluted flan tin. Place in the fridge for at least 30 minutes to chill.

  2. Pre-heat the oven on hot air and bottom heat function at 200°C with the blue enamel baking sheet positioned on the 1st shelf (counting from the bottom).

  3. Place all the almond filling ingredients except the blueberries into a food mixer or processor and mix until well combined. Remove the lined flan tin from the fridge and spread the base with a thin layer of the marmalade and place the almond mixture on top, level the surface. Scatter the blueberries evenly on top and place in the oven on the preheated baking sheet.

  4. Bake for 10 minutes and then reduce the temperature to 180°C for a further 30 minutes or until golden brown on top and cooked through.

  5. Delicious served warm or cold with crème fraîche.