Cook Time 60 minutes + 1 ½ hours refrigeration
200g of plain flour
100g butter, chopped
1 tbs. caster sugar
2 tbs. cold water
Pinch of salt
¼ cup almond meal
100g caster sugar
¼ tsp vanilla essence
½ teaspoon kirsch (optional)
120 ml double cream or thickened cream
2 tbsp apricot jam, melted
For the dough, place flour, butter, 1 tbs. sugar and salt into a food processor. Blitz until the mixture is crumb-like. Add the water and pulse so the dough just starts to come together.
Place the dough onto a lightly floured surface and knead a few times until it forms a ball. Press the dough gently into a flat disc and wrap in plastic film. Chill in the fridge for 1 hour or overnight.
Grease a 26cm tart tin.
Roll out the dough to make a circle to fit the tart tin and cut away the excess dough on the edge. Prick the dough with a fork and chill in the fridge for 30 minutes.
Preheat the oven at 200°C
Scatter the blueberries all over the dough and sprinkle on almond meal bake for 30 minutes.
In the meantime beat the eggs with the sugar add the cream, vanilla essence and kirsch and mix well until smooth.
Remove the tart from the oven and turn the heat down to 180C. Carefully pour the egg mixture over the tart. Return to the oven and bake for a further 15-20 minutes. Brush the tart with some melted apricot jam.