Blueberry Tart

this blueberry tart was made for jason's birthday which we celebrated few weeks ago. i chanced upon this linzer tart recipe in alex goh's irresistible pastry cookbook and decided to tweak it a little by replacing the raspberry jam with blueberry pie filling :)


i'm pretty satisfied with the results. the pastry turned out great - very fragrant and yummy :)
and i added some pine nuts into the pastry dough haha. something interesting as well!


Blueberry Tart
Adapted from Alex Goh's Linzer Tart

Ingredients:
Pastry:
150g butter
75g icing sugar
1 egg
250g flour
70g ground almonds
30g pine nuts
pinch of ground cinnamon

Filling:
Blueberry Pie filling

Method:
1. Mix butter and sugar until well blended. Add in egg and cream until smooth.
2. Add in flour, ground almonds, pine nuts and ground cinnamon and mix till well incorporated. Place in the fridge for 30 minutes until firm.
3. Take the pastry out from the fridge and knead it lightly until smooth.
4. Roll it between 2 sheets of plastic wrap to 3-mm thickness. Line a greased 9-in pie mould with the rolled pastry.
5. Pour the blueberry pie filling onto the pastry dough.
6. Roll the trimming pastry between 2 sheets of plastic wrap to 2-mm thickness. Cut the strips into about 1-cm wide. Place them on top of the blueberry filling to form a lattice pattern.
7. Egg wash the pastry and bake at 190 deg C for 30 mins or until golden brown.