This dish contains the following allergens: Eggs, Milk/Dairy
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375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 1
Roll out the pastry and line Ninja Foodi Zerostick 25cm flan tin. Run rolling pin over the top of tin to cut off excess pastry. Place in the refrigerator for about 30 minutes to chill.
Step 2
Preheat oven to 180°C/Fan 165°C.
Step 3
In a large bowl, place all the ingredients, except for blueberries and almonds and beat together for 2 to 3 minutes until pale and creamy.
Step 4
Remove the pastry case from the refrigerator and place on a baking tray. Spoon almond mixture into pastry case spread and using the back of a spoon smooth and level the batter. Scatter the blueberries and flaked almonds on top of the almond mixture.
Step 5
Place the tart on a baking tray in the centre of the oven and bake for 40 to 45 minutes.
Step 6
Cooking is complete when the tart is golden brown and when a cocktail stick is inserted into centre of tart and comes out clean.
Step 7
Allow the tart to cool in the flan tin for 10 minutes and then remove from tin.
Roll out the pastry and line Ninja Foodi Zerostick 25cm flan tin. Run rolling pin over the top of tin to cut off excess pastry. Place in the refrigerator for about 30 minutes to chill.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 2 of 8
Preheat oven to 180°C/Fan 165°C.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 3 of 8
In a large bowl, place all the ingredients, except for blueberries and almonds and beat together for 2 to 3 minutes until pale and creamy.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 4 of 8
Remove the pastry case from the refrigerator and place on a baking tray. Spoon almond mixture into pastry case spread and using the back of a spoon smooth and level the batter. Scatter the blueberries and flaked almonds on top of the almond mixture.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 5 of 8
Place the tart on a baking tray in the centre of the oven and bake for 40 to 45 minutes.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 6 of 8
Cooking is complete when the tart is golden brown and when a cocktail stick is inserted into centre of tart and comes out clean.
375g
pack sweet dessert pastry
225g
ground almonds
160g
caster sugar
225g
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
250g
blueberries
25g
flaked almonds
375g
pack sweet dessert pastry
7oz
ground almonds
5oz
caster sugar
7oz
unsalted butter, softened
3
medium eggs
1
tablespoon plain flour
2
tablespoons rum
8oz
blueberries
0oz
flaked almonds
Step 7 of 8
Allow the tart to cool in the flan tin for 10 minutes and then remove from tin.
