Blueberry and Orange Tart

    2 hours

    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.

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    Serves: 8 

    • PASTRY
    • 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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