Flat blueberry tart

Method

1. Preheat the oven to 200C/gas 6. Line a baking tray with non-stick baking parchment.

2. Sprinkle the caster sugar on a work surface and roll out the pastry dough about 5mm thick.

3. Using a large dinner plate, cut out a neat round about 23cm in diameter and carefully place onto the lined baking tray.

4. Prick the pastry all over and crimp or fork the edges.

5. Bake the pastry in the oven for 10-12 minutes, or until cooked and biscuit coloured.

6. Allow the pastry to cool completely before carefully transferring to a serving plate.

7. In a small bowl beat the cream cheese with the orange juice and zest, adding the icing sugar to taste.

8. Spread this mixture over the pastry base leaving a 2.5cm border clear.

9. Place the blueberries on top of the orange cream and dust lightly with icing sugar. Serve at once.

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Ingredients

caster sugar, for rolling
350g shortcrust pastry
280g cream cheese
1 large orange, juice and finely grated zest
2 tbsp icing sugar, plus more for dusting
280g Blueberries

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