Wattleseed, Almond and Blueberry Tart

Bitter, sweet, yet nutty - all in one recipe. Oh! And healthy too! Wattleseed has been an important component of First Nations People's diet for thousands of years. Rich in Magnesium, Calcium and half a dozen other important minerals, Wattleseed is so Australian that out of 1350 species of acacia that exist in the world, 1000 are endemic to Australia.

I'll tell you the rest of it in the kitchen, follow me…

Difficulty:
Easy

Prep Time:
15 Minutes

Total Time:
45 Minutes

Servings:
6 - 8

Ingredients:

Method:

200g puff pastry, thawed and kept cold
½ Sliced Natural Almonds, chopped
⅓ Sugar
1 tsp Plain Flour
1 tsp Wattleseed
3 cups of Blueberries (frozen)

 

 

1. In a bowl, combine the flour with Wattleseed. Make into shortcrust pastry.

2. Preheat the oven to 220°C. Roll pastry into square and transfer to a baking tray.

3. Mix chopped almonds, sugar and flour together in a bowl and spread over the bottom of the pastry.

4. In a single layer, spread the blueberries and sprinkle with sugar.

5. Bake for 20 min. or until edges are lightly browned and bottom of tart is cooked.

6. Serve warm or at room temperature.

 

 

 

Looking to try Wattleseed? Get some here.

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