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This recipe serves 6-8.
What you will need: A 9-inch loose base sandwich tin, a large baking tray, a sieve, a wooden spoon or hand mixer, a rolling pin and two large mixing bowls.
For the Pastry:
350g / 2⅓Cups Plain Flour
1 Teaspoon Salt
2 Tablespoons Light Brown Sugar
225g / 1 Cup Unsalted Butter (Chilled)
60ml / ¼ Cup Cold Water
For the Filling:
100g / ½ Cup Butter (Room Temperature)
100g /⅔Cup Icing/Confectioners Sugar
100g / 1 Cup Ground Almonds
4 Teaspoons Cornflour/Cornstarch
1 Large Egg (Room Temperature)
1 Large Egg Yolk (Room Temperature)
1½ Teaspoons Pure Almond Extract
½ Teaspoon Lemon Zest
3 Tablespoons Blueberry Preserve
200g / 2 Cups Fresh Blueberries
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