Bramasole

Blueberry Bakewell Tart

Makes 6 tarts

Ingredients

Flour, for dusting
450g sweet shortcrust pastry, chilled (homemade or readymade)
160g unsalted butter, softened, plus extra for greasing
160g golden caster sugar
160g ground almonds
4 eggs
2 drops almond extract
250g fresh blueberries
25g flaked almond

Method
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 6 x 10cm loose-bottomed tart tins.
2. Flour a board and lightly knead the chilled pastry. Roll out and using a cutter, cut 6 discs large enough to fit the tins. Shape into the tins then prick the base of the pastry.
3. For the topping, cream the butter, sugar and almonds together until pale and fluffy, then add eggs, one at a time, beating well after each addition. Finally add the almond extract.
4. Fill the tarts with the blueberries. Spoon over the almond mixture and lightly press down, then scatter over the almonds.
5. Place in the oven for 25 minutes, directly on shelf until golden brown.

Serve the tarts with cream