Cinnamon blueberry tart

• ground cinnamon↗ tsp
• golden caster sugar↗6 tbsp
• ready-made shortcrust pastry↗375g g
• soft cheese200g g
• orange↗zest and juice of 1
• icing sugar↗ tbsp

  plus extra for dusting

• blueberries↗ g

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.

2. 2

   Scatter the cinnamon sugar over the work surface, then roll out the pastry on top of the sugar, to about the thickness of 2 x £1 coins. Using a large dinner plate, cut out a neat round (approx 23cm is fine) and lift onto the lined baking sheet. Prick the pastry all over with a fork and crimp round the edge with finger and thumb. Chill for 15 mins.

3. 3

   Bake the pastry in the oven for 10-12 mins, or until dry and biscuity. Allow to cool completely before carefully transferring to a serving plate.

4. 4

   Beat the soft cheese with the orange juice and zest, adding the icing sugar to taste. Spread this over the pastry base leaving a 2.5cm border around the edge. Top the orange cream with the blueberries and lightly dust with icing sugar just before serving.