Crisp shortcrust pastry, zesty lemon curd and nutty almond frangipane filled juicy blueberries make this the perfect teatime treat.
Method:

• To make the pastry, pulse the flour, butter, lemon zest and icing sugar in a food processor with a pinch of salt 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 oven to 200ºC. Line the pastry with crumpled baking parchment. Fill with baking beans and bake for 20 minutes.
• Meanwhile, make the frangipane, use electric beaters to cream 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 cool for 10 – 15 minutes before spreading the lemon curd over the base. Then dollop blobs of the frangipane on top and gently spread that over the top. Finally scatter over the blueberries.
• 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.

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