For the pastry:
- 125g butter
- 100g sugar
- 250g plain flour
- 1 egg
For the blueberry compote:
- 150g blueberries
- 25g Belvoir Blueberry & Blackcurrant Cordial
For the frangipane:
- 100g butter (softened)
- 100g caster sugar
- 2 eggs
- 25g flour
- 100g ground almonds
- Flaked almonds to finish
- Rub the flour, butter and sugar together until they resemble fine breadcrumbs. Bind with the egg. Do not over-work the pastry, as this will cause shrinkage and tough pastry. Refrigerate for approx 1 hour until the pastry has hardened.
- Make the compote by placing the cordial and blueberries in a pan. Bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool.
- To make the frangipane: cream the softened butter and caster sugar together. Beat in the egg bit by bit and, if needs be, a little of the flour to stop the mixture curdling. Finally, fold in the ground almonds and remaining flour.
- Roll out the pastry and line a 20cm loose-bottomed tart tin. Rest in the fridge for 15 mins.
- Place a layer of blueberry compote on the base of the tart case and blob the frangipane in several places on top. Spread the mixture as evenly as possible over the compote. Ensure none of the compote is showing.
- Sprinkle flaked almonds on top and bake in a moderate preheated oven (175°C/Gas mark 4) for approx 30 minutes. Test with a skewer – it should come out clean. Serve with more blueberry compote and fresh double cream.
When making the pastry, place in a plastic bag and pat down – the pastry will set off a lot quicker.
If you haven’t time to make the pastry, you can either buy ready-made chilled or frozen pastry, or you could make this dessert in exactly the same way in a shallow pie dish, omitting the pastry.