Who here is hungry for some blueberry lattice tart after seeing that scrumptious picture? I know that I certainly am! I got this amazing recipe from my dear friend, Darla, who lives abroad. She told me that she has a blueberry patch in her garden (that’s what they call their backyards) and she makes fresh blueberry desserts with them. Darla is known in her community for her famous lattice blueberry tarts. I told her that I’d never be able to make one as pretty as her but she assured me that they aren’t hard to make at all and anyone can do it. Guess what? She was right!
I hope you and your family enjoy this blueberry lattice tart as much as me and mine do. We like to eat ours with ice cream. Yummo!
Let me know how you like this recipe in the comment section below. Enjoy!
Ingredients:
For the pastry
250g Kerrygold butter
250g Gold Medal flour
250g ground almonds
150g Domino sugar
1 egg
1 pinch of cloves
1 teaspoon McCormick cinnamon
For the filling
250g blueberries
3 eggs
100g Fage plain Greek yogurt
100ml cream
75g sugar
zest of 1 unwaxed lemon
Instructions:
Knead all the pastry ingredients into a smooth dough, wrap in foil and allow to cool in the refrigerator for 1 hour. Wash blueberries and drain well.
Preheat oven to 180 C / Gas 4 and grease a springform tart tin. Roll out two thirds of the pastry on a floured work surface and line the prepared springform tin with it. Pierce base with a fork several times.
Spread the blueberries over the pastry. Mix the eggs, yoghurt, cream, sugar and lemon zest together and pour over the blueberries. Roll out the remaining pastry and cut into 1cm wide strips. Weave strips over the cake to form a lattice pattern.
Bake in the preheated oven for about 50 minutes, then allow blueberry tart to cool on a wire rack.
