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

Method
step 1
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.

step 2
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.

step 3
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.