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Blueberry linseed, sunflower and almond (LSA) Tart

Serves 8


1 shortcrust pie base (or make-
your own)
LSA Frangipane (an almond-
flavoured cream or paste)
160g unsalted butter
190g sugar
205g LSA mix*
3 eggs

To Decorate:
2 punnets blueberries
3 tbsps flaked almonds

*LSA Recipe:
3 cups whole linseeds (flaxseeds)
2 cups whole sunflower seeds
1 cup whole almonds


To make the Frangipane:
Cream butter and sugar until pale and creamy. Add LSA mix and then eggs and mix until well combined.
To Assemble:
Fill pastry case with frangipane to about 2/3 full.
Arrange blueberries attractively on top.
Cook at 180°C for 15 minutes.
Remove from oven, sprinkle with flaked almonds and then cook for a further 10 minutes or until the centre feels firm, but springy to touch.

*To make the LSA:
Mix and grind together until fine.
Use a coffee grinder or a food processor.
Store in a dark airtight glass jar in the refrigerator.

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