Blueberry, almond & mascarpone tart recipe - Recipes - BBC Good Food

To make the pastry, sift the flour into a bowl and add the sugar and lemon zest. Rub in the butter with your fingertips, until the mixture resembles breadcrumbs. Make a well in the centre and add the beaten egg, working the mixture into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

Roll the pastry out on a floured surface, then use to line a 23cm tart tin. Put into the fridge again for another half an hour.

Heat the oven to 190C/fan 170C/gas 5. Fill the pastry case with baking paper and beans then blind bake for 15 minutes. Remove the beans and paper and cook for another 5-10 minutes. Cool. Turn down the oven to 180C/fan 160C/gas 4.

Beat the mascarpone with the eggs, sugar, ground almonds and framboise. Half fill the cooled tart case with filling. Add some of the blueberries then more filling and rest of the blueberries. Scatter over the flaked almonds. Bake for 35-40 minutes until filling is just set. Serve at room temperature.