James Martin Blueberry Tray Bake Food

BLUEBERRY & ORANGE TRAYBAKE PANCAKE

Blueberry & orange traybake pancake image

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Provided by Lulu Grimes

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp melted unsalted butter , plus extra for the tin
200g self-raising flour
1 tsp baking powder
1 egg
250ml milk
2 tbsp golden caster sugar
1 large orange , zested and juiced
150g blueberries
icing sugar , for dusting
extra blueberries , blueberry compote or ice cream, to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.

Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

BLUEBERRY & ALMOND TART

Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients

85g softened butter
175g caster sugar
175g ground almonds
2 eggs , beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry tart case (see 'goes well with')
icing sugar , for dusting

Steps:

Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

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