I love the way it looked in the latest issue of Good Food, so I made it tonight. Two small ones for us for dessert and a large one to take to work tomorrow to see what the Masterchefs of Dinings will make of it.

The pastry base I’m very happy with, it’s thin and crispy, just like it should be. Made with 200g of plain flour, 100g of butter and a bit of cold water, well worked and blind baked for 20 minutes.  The filling is made of 90g of soft butter creamed with 180 g of caster sugar, 2 whole beaten eggs, 180 g of almonds- that’s in the ideal world, but Oluta only had a small packet of ground almonds, so topped it up with ground pecans, worked great! I used about 250g of overpriced blueberries, mixed most of them into the filling, the rest scattered on top and pressed in lightly. It baked in 190 Celsius for about 45 minutes. Finished off with icing sugar. Nutty and sweet.