Ingredients


600g blueberries

2 tsp cornflour

2 tsp golden caster sugar

4 tbsp blueberry jam, sieved

For the Pastry - click here



Serves - 4










Method


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

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