Recipe - Blueberry And Amaretti Crumble Tart

1 375 g Saxby's Dessert
Shortcrust Pastry
2 125 g Waitrose Fresh
Blueberries
425 g Ambrosia Custard
3 dr Almond essence; (3 to 4)
150 g Waitrose Self Raising Flour;
(5 One half oz)
40 g Butter; (1 One half oz)
40 g Waitrose Unrefined Golden
Caster Sugar; (1 One half oz)
75 g Doria Amaretti Biscuits;
crushed (2 Three fourths oz)

Roll out the pastry to line a 25cm (10") loosebottomed flan tin.
Chill for 15 minutes.

Prick the base of the pastry case with a fork and place in a
preheated oven 220ºC, 425ºF, gas mark 7 for 10 minutes to bake blind.

Mix the custard and almond essence together.

Place the blueberries in the partbaked pastry case and pour the
custard over the top.

Place the flour in a bowl and rub in the butter until the mixture
resembles breadcrumbs. Add the caster sugar and amaretti biscuits and
stir.

Spread the crumble mixture evenly over the custard and place the tart
in a preheated oven 190ºC, 375ºF, gas mark 5 for 3035 minutes until
golden brown. Serve hot or allow it to cool completely.

Converted by MC_Buster.

NOTES : A delicious dessert to eat hot or cold. The tart has
meltinthemouth pastry, a crunchy topping and a blueberry surprise
in the centre. A spoonful of Waitrose Clotted Cream Ice Cream would
make the perfect accompaniment.

Converted by MM_Buster v2.0l.