Blueberry and Almond Tart

OK, I know this does not count as being of French origin (recipe thanks to Waitrose's free summer recipe book) but as we are in England, thinking of our guests in France, it seems quite a French style recipe to me. Ameretto is Italian, but substitute apricots or even blackberries and I think it would be just as good. Whatever fruit looks best at the market that day, wherever you are (even better from your garden, but I am no gardener!) Besides the big tart I made a little individual sized one from the leftover pastry (pictured), very greedy for one, a bit mean for 2...so eat it all yourself, the small one that is, not the big one that feeds 10 easily!

Blueberry and Almond Tart (thank you Waitrose)

Serves: 10
Ingredients
375g pack Jus-Rol Sweet Dessert Pastry (or make your own!)

3 tbsp Bonne Maman Mandarin Marmalade (I used fine cut orange marmalade, absolutely fine!)

Almond filling

200g whole blanched almonds

150g golden caster sugar

200g unsalted butter, at room temperature

2 eggs

1 tbsp plain flour

2 tbsp Amaretto Disaronno liqueur (I didn't have any so used quality almond essence and a spoonful of brandy!)

225g fresh blueberries

2 tbsp apricot jam

Method

Roll out the pastry on a floured surface and use to line a 23cm fluted tart tin. Place in the fridge for at least 30 minutes to chill. Preheat oven to 200˚C, gas mark 6 with a flat baking sheet on the middle shelf.

Place the almonds in a food processor with the golden caster sugar and blitz until the mixture resembles fine breadcrumbs. Add the butter, eggs, plain flour and the Amaretto liqueur. Blitz until combined.

Remove the lined tart tin from the fridge,then spread the base with a thin layer of the marmalade, followed by the almond mixture. Scatter the blueberries evenly on top before placing in the oven on the preheated baking sheet to bake for 10 mintues.

Reduce the oven to 180C, gas mark 4 for a further 30 minutes and cook until golden and crisp.

Meanwhile, warm the apricot jam until liquid, pass through a sieve and brush on to the warm tart to glaze. Serve with creme fraiche.

Yum.