Blueberry and Orange Tart

Blueberry and Orange Tart


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Pepper may seem a strange ingredient, but it actually heightens the blueberry flavour. The dough for the tart shell is made with healthy monounsaturated olive oil instead of butter.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 185g (1 1/2 cups) plain flour
  • 40g (1/3 cup) icing sugar
  • 2 teaspoons grated orange rind
  • 1/2 teaspoon baking powder
  • 60ml olive oil, plus 2 tablespoons
  • 100ml orange juice
  • About 700 g (3 1/2 cups) fresh or frozen blueberries
  • 8 tablespoons white sugar
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon ground nutmeg
  • 30g (1/4 cup) cornflour

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Use a 23-cm flan tin with a loose base. Combine the flour, icing sugar, orange rind and baking powder in a large bowl. Add oil and 2 tbsp orange juice; stir to combine. Flour hands and work surface and knead dough to form a ball. Flatten into a disc and wrap in cling wrap. Chill for 30 minutes.
  2. Preheat oven to 180°C. Press dough into the tin to line base and side. Prick base several times with a fork. Line with baking paper; fill with dried beans or rice. Bake case for 15 minutes; remove paper and beans. Bake a further 10 minutes or until golden. Cool on a wire rack.
  3. Combine the blueberries, the remaining orange juice, 6 tbsp sugar, the pepper and the nutmeg in a pan; bring to the boil. Reduce heat; simmer for 5 minutes.
  4. Combine the remaining 2 tbsp sugar and the cornflour. Add to the berries and cook for 2 minutes or until the berry mixture is thick.
  5. Cool the blueberry mixture to room temperature, then spoon into the baked shell. Chill the tart for 1 hour before serving.

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