Blueberry & almond tart

• softened butter85g g
• caster sugar↗175g g
• ground almonds↗175g g
• eggs↗2

  beaten

• almond↗few drops

  extract

• blueberries↗2 x 125g punnets
• cooked shortcrust pastry↗23-24cm cm

  tart case (see 'goes well with')

• icing sugar↗

  for dusting

Step-by-step instructions

1. 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.

2. 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.

3. 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.