Blueberry tart Tarte aux myrtilles
Ingredients
- 210g/7¼oz plain flour, plus extra for dusting
- pinch salt
- 100g/3½oz butter, chilled and diced
- 40g/1½oz caster sugar
- 1 free-range egg, beaten
- 1 tbsp iced water
- 75g/2¾oz ground almonds
- 600g/1lb 5oz fresh or frozen blueberries, defrosted
- 150ml/5fl oz double cream
- 75g/2¾oz icing sugar, sifted
- 2 free-range eggs, beaten
- 1 tsp vanilla extract
- single cream or crème fraîche, to serve
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