150g plain flour

50g wholemeal flour

100g butter

150g ground almonds

300ml crème fraiche

2 eggs

50g caster sugar

150g blueberries

100g flaked almonds

Mix the flours in a bowl and add the diced butter. Rube the butter gently with your fingertips into the flours until you have the consistency of breadcrumbs, then slowly add a little cold water at a time until you form a dough. Cover and place in the fridge for 10-15 minutes

Heat the oven to 180ᵒC

Roll out the pastry and line a 22cm quiche dish making sure there are no holes or cracks, then trim the edges. Cover with parchment and then weigh down with baking beans, rice or left over pieces of pastry. Bake for 12-15 minutes until the pastry has dried a little and starting to colour. Take it out of the oven and remove the baking beans and parchment

Take a bowl and mix the ground almonds, crème fraiche, eggs and sugar, then pour into the pastry case

Sprinkle the blueberries over the top, then cover with the flaked almonds before returning to the oven for a further 30-40 minutes until starting to brown and the middle is set

Allow to cool a little before serving warm with pouring cream