Our Blueberry Bakewell Tart

200g flour
2 tbsp icing sugar
100g Brown’s unsalted butter cold
1 large free range egg

Frangipane Filling
150g Brown’s unsalted butter at room temperature
75g Fairleigh’s jaggery
75g caster sugar
3 free range eggs, lightly beaten
150g ground almonds
3 tbsp self-raising flour
grated zest of one orange
6 tbsp Kampi Kitchen strawberry and tree tomato jam
2 punnets Frontier Fruit blueberries
2 tbsp flaked almonds

To serve
Homemade blueberry compote
Bio thick Greek Yoghurt

Start with your pastry. My latest trick is to weigh out the flour, cold butter and icing sugar together, and then put in the freezer while you pull out your Magimix (if you are using one) and / or prepare the other ingredients. Rub or pulse the flour and butter together until it resembles fine breadcrumbs. Don’t overwork it! Add in the egg slowly and let it come together. Again don’t overwork it, but shape into a flattened circle, wrap in beeswax wrap or clingfilm and put in the fridge for half an hour.

Remove the cold pastry from the fridge and roll out until it’s about the thickness of a 40/- piece. Drape over your buttered flan dish and push into the corners. Prick the bottom with a fork. Cover with greaseproof paper (easier to do if you scrunch it up first) and then pour in uncooked rice (you can still cook it later!) or baking beans. Put back into the fridge whilst you turn on and warm up your oven to 180 degrees centigrade. Take it straight from the fridge to the oven and let it cook for 15 minutes. After 15 minutes, remove the greaseproof paper and rice, and allow it to cook for another 5 minutes until the bottom is beautifully golden. Take out and allow to cool whilst you make the frangipane.

Beat the butter and sugars together until they are pale and quite fluffy. Add in the eggs slowly and allow them to incorporate completely. Then fold in the ground almonds, orange zest and self-raising flour.

Spread your 6 tbsp (or a little more if you’re feeling naughty!) jam over the base of your pastry case. Then dollop the frangipane mixture over the top and spread to the edges. Put the blueberries on top – if you push them down a little they will be covered by the frangipane, or you can leave them just on the surface where they will show up when the tart is fully cooked. Sprinkle over lots of flaked almonds, and put back into the oven for 35 – 40 minutes. Check on it – if the top is looking a little too brown, then put some foil loosely over the top.

Whilst it cooks, make a little blueberry compote. Place 60g blueberries + 3 tbsp water and 2 tbsp sugar in a small pan and bring to a simmer for 10 minutes or until thickened. Strain through a sieve and swirl into your Greek Yoghurt.

Serve warm with a generous dollop of Greek Yoghurt and Blueberry compote, and a glass of Trumpeter Sauvignon Blanc or Hesketh Bright Young Things Sauvignon Blanc.