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Ingredients
500g pack shortcrust pastry block
Plain flour, for rolling
1 Essential Free Range White Egg white, lightly beaten
2 tbsp cornflour
4½ tbsp caster sugar
½ Essential Lemon, scrubbed, zest and juice
¾ tsp ground cinnamon
2 x 360g packs Waitrose Blueberries
Crème fraîche, to serve (optional)
Method
Divide the pastry into 200g and 300g pieces. Wrap the
smaller piece and chill for later. On a lightly floured surface,
roll the larger piece to the thickness of a £1 coin and use to
line a 23cm fluted tart tin, 2-4cm deep. Trim the edges so
there’s about 1-2cm pastry overhanging; chill for 30 minutes.
Preheat the oven to 200oC, gas mark 6. Prick the base of
the pastry all over with a fork, then line with baking parchment
and fill with baking beans. Blind bake for 10 minutes, then
remove the parchment and beans. Brush all over with egg
white (reserve the remainder) and bake for 10 minutes more.
Cool fully; trim the overhanging pastry with a serrated knife.
Mix the cornflour, 4 tbsp sugar, the lemon zest, 1⁄2 tsp
cinnamon and a pinch of salt in a large mixing bowl. In
another bowl, use a fork to very lightly crush 100g blueberries
with the lemon juice, then toss with the remaining berries
into the cornflour mixture, ensuring everything is evenly
mixed. Tip this mixture into the cooled tart case.
Roll the reserved chilled pastry into a rectangle at least
28cm long and about 20cm wide. Cut 10 long, equal strips
and arrange these over the blueberries in a lattice formation.
Trim the edges level with the tin. Chill for 30 minutes.
Lightly whisk the reserved egg white until frothy and brush
over the top of the lattice. Mix the remaining 1⁄2 tbsp sugar
and 1⁄4 tsp cinnamon and sprinkle over the lattice pastry.
Bake for 35-45 minutes, until golden and bubbling. Cool
completely before serving with crème fraîche, if liked.
Cook’s tip
Waste not: Egg yolk mixed into hot mashed potato or a cheese sauce to add richness.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,571kJ/ 376kcals
Fat
20g
Saturated Fat
7.3g
Carbohydrates
42g
Sugars
16g
Fibre
3.7g
Protein
5.2g
Salt
0.38g
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