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Ingredients
- 400g (14oz) all-butter shortcrust or sweet shortcrust pastry
- 200g (7oz) whole blanched almonds
- 150g (5oz) caster sugar
- 120g unsalted butter, softened
- 2 eggs
- 350g (12oz) blueberries
- 28cm (11in) fluted flan tin
Method
ALine an oiled flan tin with pastry, leaving an overlap. Chill in the fridge. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
Meanwhile, whizz almonds in a food processor until they resemble coarse breadcrumbs. Then the whizz sugar and butter together. Add the eggs and almonds.
Line pastry with foil and baking beans. Bake until the edges are very lightly browned, about 10 minutes, then remove foil and beans and bake for 5 minutes. Trim the overhanging pastry and discard. Add the almond filling and scatter blueberries on top. Bake for 30 minutes. Cool slightly in the tin before serving with ice cream.