Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 sheet frozen puff pastry, partially thawed
- 1tablespoons plain flour
- 2tablespoons icing sugar (to serve)
- 60grams butter, softened
- 1teaspoons vanilla extract
- 70grams blueberries
- 1 egg
- 2tablespoons caster sugar
- 2tablespoons almond meal
Nutrition per serving
1080kJ / 258Cal
1080 Kilojoules or 258 Calories
12% of daily energy intake*
Protein
4.1grams
Fat
15.4grams
Carbs
25.2grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Grease 6 x 6.5cm petite tartlet pans. Cut 6 x 8cm diameter rounds from pastry and line tins.
Step 2 of 4
Trim excess pastry. Prick bases with a fork 2 to 3 times. Freeze for 10 minutes. Place tins onto a baking tray. Line each tin with baking paper and fill with baking beads. Bake for 10 minutes. Remove beads and paper. Bake for a further 10 minutes or until light golden. Cool. Reduce oven temperature to 180°C.
Step 3 of 4
Beat butter and sugar until light and creamy. Add egg and vanilla. Beat until well combined. Stir in almond meal and flour. Add blueberries and gently stir until combined.
Step 4 of 4
Divide mixture between pastry shells. Bake for 15 to 20 minutes or until filling is set and light golden. Stand for 10 minutes before removing from tins. Serve dusted with icing sugar. Note: Vanilla extract is different to vanilla essence.
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