Easy Blueberry and Lemon Tart

This recipe is so easy and barely requires any actual cooking. I am very aware that not everybody enjoys cooking or is particularly good at it, neither does everyone feel inclined to make their own pastry, even if I tell them how easy it is. But I am quite certain, everyone loves tasty food. This recipe is with those people in mind, that don‘t have the time or inclination to slave over a show stopping dessert for their guests, but that want to offer them something homemade and tasty.

To be perfectly honest, even if you love cooking and make your own pastry, life don‘t always allow and you have to cut a few corners now and then, and that is perfectly okay too.

This can be made with all sorts of fruits but berries are easiest as they require no chopping.



150g blueberries

1 ready rolled shortcrust pastry sheet 320g

1 lemon zested

1 tsp vanilla extract

2 scant tbsp. cornflour/plain white flour

3 tbsp. course brown sugar/coconut sugar

3tbs flaked almond

1 tbsp. plant milk


  1. Pre heat the oven to 180°C
  2. Unroll the pastry and cut in to a rough round/oval or keep rectangular. You can cut round a plate if you can be bothered.
  3. Place your blueberries in a bowl and add the flour giving them a quick dusting, add the zest of the lemon followed by the juice, vanilla extract and 2 tbsp. of the sugar. Stir to combine.
  4. Pile the blueberry mix into the middle of your pastry round and fold up the edges around the blueberries.
  5. Brush the pastry edges with the milk, sprinkle with the last tbsp. of sugar and push the flaked almonds onto the edge of the pastry. You can sprinkle any extra onto of the blueberries is you like.
  6. Place in the preheated oven for 20-30 minutes, until the edges are golden brown and the berries are bursting.
  7. Serve with dairy free ice cream, cream fraiche, oat cream or dairy free custard.

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