A Rough Blueberry Tart

Warning: This recipe is extremely rough (to keep in theme with the puff) and honestly, I eyeballed the ingredients, so what I’ve written below is a guess, but it’ll be good no matter what because how could all those ingredients not turn out yum? Eyeball it or follow the recipe and enjoy!

For the tart

1 sheet of butter puff pastry (or make the rough puff as instructed below)
3 punnets of blueberries
½ cup almond meal
⅓ cup sugar
50g unsalted softened butter
1 egg
Pinch of salt
1 tbsp vanilla
½ tsp almond essence

Rough puff pastry

250g butter (cut into thin slabs)
250g flour
1 tsp salt
1 tbsp sugar
150ml ice-cold water
A little milk and raw sugar to top.

Make it

This pastry recipe is based on Danielle Alverez’s from her latest book. Mix the flour, sugar and salt in a large bowl. Toss in the slabbed butter and smoosh it down into the flour. The aim is to create thin sheets of butter in the flour. Do this for a minute, then add the ice-cold water and bring the dough together. Take it out of the bowl and flatten it on the bench a little, cut it in half, stack it on top, roll it out and repeat once more. This helps create the layers of butter puff. Roll it to an inch thick and chill in the fridge for a few hours. For the galette, roll it about 3mm thick, as round as you can on a floured surface or between two sheets of baking paper.

Preheat the oven to 200˚C with the fan (220 without). For the filling, mix everything in a bowl together, tossing and squishing some of the blueberries as you go. It should look like you dropped your blueberries in a bucket of wet sand and mixed it up. Whoops. Wrap in the sides of the pastry, brush the pastry with milk, sprinkle the whole tart with raw sugar and bake in the oven for 30 mins or till golden, golden brown. Leave it to cool before slicing and serving with ice cream or creme fraiche.

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