Blueberry Butter Tart by Tina Bester

Start by making the pastry with room temperature butter and caster sugar.

Add one egg to the pastry mixture.

Add flour to the mixture and combine until it forms a dough, being careful not to overbeat.

Let the dough rest for about 10 minutes.

Press the rested dough into the tart pan instead of rolling it out.

Bake the pastry blind for 10 minutes without baking paper or beans.

Beat together sugar and eggs for the filling.

Add one vanilla pod to the mixture and scrape down the sides.

Slowly add flour to the egg and sugar mixture, then pour in melted butter.

Pour the filling into the tart shell.

Add blueberries to the filling mixture.

Bake in the oven at 180 degrees Celsius for about 25 to 30 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens