2 tsp cornflour
2 tsp golden caster sugar
4 tbsp blueberry jam, sieved
For the Pastry - click here
Serves - 4
Heat oven to 180C/160C fan/gas 4. Dust your work surface with a little gluten free flour, then roll out the pastry into a circle roughly 35cm in diameter.
Line a large baking sheet with parchment and lay the pastry on top.
Put the blueberries in a bowl and toss through the cornflour and sugar.
Sprinkle the pastry with 1 tbsp sugar, then arrange the blueberries on top, leaving a border about 3cm clear around the edge.
Beat the remaining egg and sweep over the pastry edge with a brush.
Fold the pastry over the blueberries, pinching to create a rough border, and leaving the centre exposed.
Brush the edge with more egg. Bake for 45-50 mins until golden brown and crisp.
Brush the blueberries with the jam. leave to cool for 15 mins before serving with lactose free cream, if you like.
Recipe adapted from: Good Food