Blueberry Tart with Cardamom

Method

First, make the pastry. Sift the flour, cardamom and icing sugar into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and 1 teaspoon of cold water. Stir, combining the dry ingredients into the wet, adding another 1-2 teaspoons of water if necessary. When the pastry starts to come together, gently knead into a smooth ball. Cover the pastry with clingfilm and chill in the fridge for at least 15 minutes.

Meanwhile, preheat the oven to 200°C/180°C fan/gas 6.

Remove the pastry from the fridge and leave to rest for 5 minutes. Unwrap and place on a lightly floured work surface and roll out to about 3mm thick. Line a lightly greased 23-cm diameter loose-bottomed tart tin with the pastry, leaving a little excess pastry hanging over the edges. Line the pastry case with a sheet of baking parchment and fill with baking beans. Blind bake for 12–15 minutes, until the pastry is dry to the touch, then remove the parchment and baking beans and return the pastry case to the oven for a further 5 minutes until it is very lightly coloured. Use a small, sharp knife or peeler to trim away the excess pastry from the edges and then leave the pastry case to cool slightly while you prepare the filling. Lower the oven temp to 180C/160fan/Gas 4

Scatter the blueberries over the base of the pastry case. In a bowl whisk together the soured cream, double cream, egg and egg yolk, flour, sugar, vanilla and cardamom until smooth. Pour the custard over the berries, then bake the tart for about 40-45 minutes until the filling has set and the top is lightly golden. Sprinkle with a little caster sugar and serve warm or at room temperature with ice-cream or whipped cream.