Cinnamon blueberry tart
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Cinnamon blueberry tart

By Lesley Waters

Simple and sophisticated summer tart

  • Prep:15 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 487
  • fat 28g
  • saturates 15g
  • carbs 56g
  • sugars 23g
  • fibre 2g
  • protein 6g
  • salt 0.54g

Ingredients

  • 2 tsp ground cinnamon
  • 6 tbsp golden caster sugar
  • 375g pack ready-made shortcrust pastry
  • 200g tub soft cheese
  • zest and juice of 1 orange
  • 2 tbsp icing sugar, plus extra for dusting
  • 2 x 150g punnets blueberries

Method

  1. Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.

  2. Scatter the cinnamon sugar over the work surface, then roll out the pastry on top of the sugar, to about the thickness of 2 x £1 coins. Using a large dinner plate, cut out a neat round (approx 23cm is fine) and lift onto the lined baking sheet. Prick the pastry all over with a fork and crimp round the edge with finger and thumb. Chill for 15 mins.

  3. Bake the pastry in the oven for 10-12 mins, or until dry and biscuity. Allow to cool completely before carefully transferring to a serving plate.

  4. Beat the soft cheese with the orange juice and zest, adding the icing sugar to taste. Spread this over the pastry base leaving a 2.5cm border around the edge. Top the orange cream with the blueberries and lightly dust with icing sugar just before serving.

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