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Roll out the pastry to line a 25cm (10") loose-bottomed flan tin. Chill for 15 minutes. Prick the base of the pastry case with a fork and place in a preheated oven 220?C, 425F, gas mark 7 for 10 minutes to bake blind. Mix the custard and almond essence together. Place the blueberries in the part-baked pastry case and pour the custard over the top. Place the flour in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the caster sugar and amaretti biscuits and stir. Spread the crumble mixture evenly over the custard and place the tart in a preheated oven 190?C, 375F, gas mark 5 for 30-35 minutes until golden brown. Serve hot or allow it to cool completely. NOTES : A delicious dessert to eat hot or cold. The tart has melt-in-the-mouth pastry, a crunchy topping and a blueberry surprise in the centre. A spoonful of Waitrose Clotted Cream Ice Cream would make the perfect accompaniment.
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