Rick Stein served up a delicious blueberry tart with custard, almonds and cream on Rick Stein’s Secret France.
The ingredients For the pastry: 210g plain flour, plus extra for dusting, pinch salt, 100g butter, chilled and diced, 40g fcaster sugar, 1 free-range egg, beaten and 1 tbsp iced water.
For the filling: 75g ground almonds, 600g fresh or frozen blueberries, defrosted, 150ml double cream, 75g icing sugar, sifted, 2 free-range eggs, beaten and 1 tsp vanilla extract.
Single cream or crème fraîche, to serve.
See Rick’s recipes in his book titled: Rick Stein’s Secret France
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Can the blueberrytart be frozen.
Thank you
Linda