Blueberry tart – Saturday KitchenSaturday Kitchen

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 8–10

Ingredients

If you’re unable to find some of the ingredients in your local supermarket, here are alternatives to consider:

Crème Fraîche:
- Sour Cream: Sour cream is a great substitute for crème fraîche. It has a similar rich and creamy texture, although it’s slightly tangier due to the presence of lactic acid from fermentation. Use sour cream as a 1:1 replacement in most recipes where the tangy flavour won’t significantly alter the final dish.
- Greek Yogurt: Greek yogurt is another option. It’s thick and creamy, with a tangy taste. You can use it as a substitute in both sweet and savoury dishes.
Crème de Cassis (Blackcurrant Liqueur):
- Blackcurrant Juice or Syrup: If you can’t find crème de cassis, try using blackcurrant juice or syrup. While it won’t have the same alcohol content, it will still provide a similar fruity flavour.
- Raspberry Liqueur: Raspberry liqueur can also work as a replacement. It has a similar berry flavour and can add depth to your recipe.

Preheat the Oven:
- - Set your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
Prepare the Blueberries and Cassis:
- - In a wide pan over medium heat, combine the blueberries and cassis.
  - Heat until the blueberries start to pop.
  - Transfer everything to a bowl.
Assemble the Tart:
- - Sprinkle almonds over the base of the tart shell.
  - Add the warm blueberries (saving some for decoration).
Make the Custard:
- - In a large jug, mix all the custard ingredients together.
  - Pour the custard over the blueberries in the tart shell.
Bake:
- - Bake in the oven for 25 minutes.
Serving:
- - Slice the tart and serve it with the reserved warm blueberries on top.