This is my version of a recipe given me to by my uncle’s American girlfriend who is a fabulous home cook. At first sight the recipe lacked appeal, but being packed with fruit and highly recommended, I gave it a whirl. It was light, bursting with flavour and really simple to prepare. A few tweaks makes it both vegan and gluten free too. I exchanged half the flour for almonds but feel free to swap it back if you want. The vinegar adds a welcome acidity and binds the crust.

Use a 22cm loose-base flan tin

Crust:

100g butter (slightly softened)
100g ground almonds
100g plain flour
25g golden castor sugar
1 tablespoon white vinegar
Filling:
500g blueberries
1 tablespoon plain flour
100g castor sugar
3 teaspoons of ground cinnamon
Topping:
250g blueberries
Icing sugar to dust

Pre-heat the oven to 200°C/ 180°C fan / gas mark 6

Prepare the crust first. Place the flour, sugar and almonds in a mixing bowl and rub in the butter. Add the vinegar to form a dough. It might be a little crumbly but that’s fine. Press the dough into the base and around the sides of the flan tin. Whizz the filling ingredients together in a blender, pour over the crust and place in the oven for 35 minutes. Remove from the oven and leave to cool. When you are ready to serve, top with the fresh blueberries and dust with sugar. I served this with a dollop of half-fat crème fraiche and a drizzle of honey.

Download a pdf of the recipe for  blueberry tart