Easy to make, just a small slice will give you that sugar hit!

PREPARATION TIME: 25 MINUTES, PLUS CHILLING COOKING TIME: 40 MINUTES SERVES 8

EASY / PREPARE AHEAD

1 x 375g pack shortcrust pastry

100g (4oz) butter

100g (4oz) caster sugar

3 large free-range eggs

100g (4oz) ground almonds

50g (2oz) flaked almonds, toasted

2tbsp blueberry jam

125g (4120Z) blueberries

you will need:

1 x 23cm (9in) loose-bottomed tart tin

1 Preheat the oven to 190 C, 170 С fan, 375 F, gas 5. Roll out the pastry and line the tart tin. Chill for 15 minutes. Prick the base with

a fork and line with foil and ceramic baking beans or rice. Bake for 12 minutes, then remove the foil and baking beans and return to the oven for a further 5 to 10 minutes until pale and golden.

2 Melt butter and sugar; stir until dissolved. Pour into a bowl; beat in the eggs. Add ground and flaked almonds. Spread the tart case with the blueberry jam and sprinkle over the blueberries. Pour the egg mixture over the top. Bake for 20 minutes until golden and risen. Per serving: 525 calories, 37g fat (12g saturated). 39g carbohydrate