Jersey Clotted Cream and Blueberry Tart

A delightful sweet tart showcasing the richness of Jersey clotted cream and the sweetness of local blueberries.

Prep Time

20 minutes

Total Time

55 minutes

Calories

742 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.88/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

225gPlain Flour(Plus extra for dusting)

£0.20

110gJersey Butter(Cold and cubed)

£1.30

50gIcing Sugar

£0.15

30gJersey Royal Potatoes (cooked and mashed)(Cold. Adds lightness and tenderness.)

£0.25

1Egg Yolk(Large)

£0.30

2tbspCold Water(Add gradually)

600mlJersey Double Cream(For clotted cream. Can buy pre-made Jersey clotted cream if unavailable)

£5.00

150mlJersey Milk(For making clotted cream (if not buying pre-made))

£0.25

2tbspCaster Sugar(To sweeten clotted cream (optional))

£0.05

300gFresh Blueberries(Fresh, local Jersey blueberries if available)

£3.50

1Egg (for egg wash)

£0.30

Total Cost

£11.30

£1.88 per serving

Instructions

1.
**Pastry:** In a large bowl, rub the cold, cubed Jersey butter into the flour until it resembles breadcrumbs. Alternatively, pulse in a food processor.
2.
Stir in the icing sugar and cold mashed Jersey Royal potatoes.
3.
Add the egg yolk and gradually add cold water, mixing until the dough just comes together. Do not overmix.
4.
Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
5.
Preheat oven to 180°C (160°C fan/ Gas Mark 4).
6.
On a lightly floured surface, roll out the pastry to a 3mm thickness. Carefully line the tart tin with the pastry, pressing it into the edges. Trim any excess pastry.
7.
Prick the base of the pastry with a fork (docking) and blind bake for 20 minutes using baking beans or rice. Remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown. Allow to cool completely.
8.
**Clotted Cream (if making from scratch):** Preheat oven to 80°C (175°F). Pour the double cream and milk into an oven-safe dish. Place the dish in the oven and bake for 12-18 hours, or until a thick, golden crust forms on top. Carefully remove from the oven and let cool completely in the refrigerator for at least 6 hours. Skim the thick clotted cream from the top, leaving the thinner liquid behind. Discard the liquid (or use in another recipe). Whisk in caster sugar to taste if desired.
9.
**Assembly:** Spread a generous layer of Jersey clotted cream evenly over the base of the cooled tart shell.
10.
Arrange the fresh blueberries on top of the clotted cream. You can arrange them in a decorative pattern if desired.
11.
Brush the edges of the tart with egg wash for added shine.
12.
Serve immediately or chill for later. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

742 kcal / 3100 kJ

Carbs

44g

17% of RDA

Fat

60g

86% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

24 g

27% of RDA

Sodium

80 mg

3% of RDA

Saturated Fat

38 g

190% of RDA

Chef's Tips

Make the pastry ahead of time and keep it in the fridge for up to 2 days.

For a richer flavor, use salted Jersey butter in the pastry.

If blueberries are not in season, you can use other local Jersey fruits such as raspberries or strawberries.

If the pastry starts to brown too quickly during baking, cover it loosely with foil.

The clotted cream can be made up to 3 days in advance and stored in the refrigerator.

Cooking Equipment

Oven

9-inch Tart Tin

Rolling Pin

Mixing Bowls

Saucepan (Optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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