When we think of puddings at Christmas, we tend to think of the traditional Christmas pudding bursting with dried fruit and maybe a splash of booze. But, why not think outside the box this year? This blueberry tart is easy to make and can be made in advance and frozen, just leave off the drizzled icing. When you want to serve it, defrost at room temperature and pop in the oven to warm through. Instead of blueberries, you could use cherries, raspberries, chopped apple or forest fruits.
All you need is a block of ready to roll shortcrust pastry or make your own and use it to line a flan ring. Prick the pastry with a fork, line with greaseproof paper, fill with baking beans and cook until the pastry is starting to lightly colour and looks dry on the base. Remove the paper and fill the pastry case with a sponge mix (we added the grated zest of a lemon) and dot with a large handful of blueberries. Pop back in the oven for a further 25-30 minutes until the sponge is risen and cooked through.
Mix a little icing sugar with a squeeze of lemon juice to make some glace icing and use to drizzle over the tart. Dust with icing sugar and serve with clotted or single cream.
Styled on Pine Forest oilcloth tablecloth.