Blueberry & lemon bakewell tart

INGREDIENTS For the pastry

300g ground almonds One egg, beaten 23g caster sugar Half tsp cinnamon

For the filling

One whole egg plus one yolk

75g caster sugar

75g Tomor, melted

75g ground almonds

Zest of one lemon

5ml lemon juice

15g icing sugar

125g blueberries

Flaked almonds

18cm round fluted loose-bottomed tin or 12cm x 36cm rectangular fluted loose-bottomed tin, greased with a little margarine.

METHOD

Thoroughly mix all pastry ingredients by hand in a bowl.

Heat oven to 175°C.

Roll out between two pieces of bakewell non-stick paper with a rolling pin and gently lift to fit the required tin. It may be necessary to patch by hand with smaller pieces of the pastry. Tip: this is a nut pastry and not as pliable as regular pastry.

Whisk whole egg and egg yolk together with caster sugar until pale and thick.

Whisk in the melted margarine, ground almonds, lemon zest and juice to make the frangipane filling.

Sprinkle 15g of icing sugar over base of pastry case. Evenly distribute blueberries.

Pour or spoon the frangipane filling over the blueberries and scatter flaked almonds over the top.

Place in oven for 35 to 40 minutes. If the top begins to burn, cover loosely with foil. Leave to cool in the tin.

When cold, carefully turn it out of the loose-bottomed tin and place on a serving dish. Serve sprinkled with a little icing sugar with additional fresh blueberries if required.