- Ready roll shortcrust pastry
- 100g butter
- 100g caster sugar
- 2 eggs
- 100g ground almonds
- Couple of drops of almond essence
- 150g blueberries
Lightly butter a baking tin, then bung in the pastry. Bake blind for 10 mins at 180 (bake blind means to just cook it with nothing in it).
Whilst the pastry is in the oven beat up the butter and sugar together in a bowl until a paste. (Elena thinks it looks fluffy!)
Crack in the eggs and beat. Add the ground almond and essence. Blitz.
The pastry should be done by now (it should be kind of light golden brown). Spoon the mix on top of the pastry and spread evenly. Press the blueberries into the paste artistically. Cook for 20 mins at 180.