Instructions
HOW TO MAKE THIS RECIPE
- Preheat the oven to 190°C/Fan170°C, 375F, Gas Mark 5.
- Make the pastry first. Put the flour, butter, Tate & Lyle Golden Granulated Sugar and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add 2¼ tbsp of water and briefly pulse until it comes together into a ball. Wrap in cling film and chill for 30 minutes.
- Roll the pastry out on a lightly floured surface to 2.5cm (1”) bigger than the tart tin. Line the tin, trim the excess and lightly prick with a fork, then chill for 30 minutes. You will have a little pastry left over.
- Place the paper on the pastry, cover with a layer of baking bean and bake blind for 10 minutes on the middle shelf of the oven. Remove the paper and beans and bake for a further 10 minutes to dry out the pastry. Remove the tart from the oven and reduce the heat down to 180°C/Fan160°C, 350°F, Gas Mark 4.
- Put the blueberries in a small non-stick pan with the 1 tbsp of water and Tate & Lyle Golden Granulated Sugar and simmer for 1-2 minutes, shaking the pan occasionally, just enough to warm them.
- Next, mix the eggs, yolks, cream, brandy and cinnamon together in a jug.
- Tip the blueberries into the tart case and pour over the cream mixture to cover. Bake on the middle shelf of the oven for 25-30 minutes until golden and the custard has just set.
- Leave the tart to cool, then remove from its tin onto a plate and sprinkle over the Tate & Lyle Golden Granulated Sugar in an even layer on top. Protect the pastry edges with foil strips if you are going to grill it otherwise it will burn, but if you have a blowtorch, there’s no need. Grill or blowtorch until the Tate & Lyle Golden Granulated Sugar caramelises and becomes mottled and dark golden. Serve.
Chef's Tip
Add thin strips of orange zest for a zingy garnish.
