Blueberry frangipane tart

To make the pastry, pulse the flour, butter and icing sugar in a food processor until combined (or rub in by hand). Beat the egg with 1 tbsp cold water, add to the pastry and pulse or use a cutlery knife to combine. Add ½ tbsp water if needed to bring the mixture together. Roll out on a lightly floured surface to the thickness of a £1 coin. Use the pastry to line a 25cm fluted, loose-based tart tin, trimming off any excess pastry. Prick the base with a fork; chill for an hour. Preheat the oven to 200ºC, gas mark 6. Line the pastry with crumpled baking parchment. Fill with baking beans and bake for 20 minutes.

Meanwhile, to make the frangipane, use electric beaters to beat together the butter and caster sugar. Add the eggs, a little at a time. Fold in the flour, a pinch of salt, the almonds and extract. Carefully remove the parchment and baking beans from the pastry case and reduce the oven temperature to 180ºC, gas mark 4. Let the pastry case stand for a few minutes before spreading the frangipane over the base, then scatter the blueberries on top. Bake for 35-40 minutes, until the frangipane is golden and cooked through. Cool on a wire rack.

Once cool, combine the icing sugar with ¾-1 tbsp water; mix until smooth. Drizzle over the tart then slice to serve.