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270g plain flour, plus a little extra for dusting
150g butter, roughly cubed
30g icing sugar
1½ tbsp lemon thyme leaves, roughly chopped
2 British Blacktail Medium Free Range Eggs
4 tbsp blueberry jam
Demerara sugar, for sprinkling
Extra thick double cream, to serve
1. Preheat the oven to 180ºC, gas mark 4. Rub together the flour and butter in a large bowl to reach a breadcrumb-like consistency. Stir in the icing sugar and most of the lemon thyme leaves. Crack in an egg and roughly mix to combine into a ball. Wrap and chill for 30 minutes.
2. Roll the pastry out into a rough circle with a diameter of about 32cm, then transfer to a large baking tray. Spread the jam evenly over the pastry, leaving a 6cm border. Scatter the blueberries over the jam, then fold the border roughly over the filling, leaving the centre uncovered.
3. Lightly beat the remaining egg. Brush it on the folded-over pastry, then scatter over the demerara sugar and remaining lemon thyme leaves. Bake for 25-30 minutes, until cooked through and the pastry is golden. Remove and leave to cool for at least 20 minutes to let the juices settle. Slice and serve with the cream.
Typical values per serving:
With 30ml cream.
This recipe was first published in August 2020.