For the pastry rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar and add the egg. Press together to form a ball of dough. Wrap in cling film and chill for 30 mins in the fridge or 15 mins in the freezer.
Roll out the pastry to about 3mm thickness and use a cutter to cut out rounds that fit in your tart tins. No need to grease the trays. Preheat oven at 170°c fan/190°c
Prick the bases with a fork then divide the jam in each tart. About a teaspoon each or more if you like extra jam.
For the frangipane place all the ingredients in a bowl or mixer and beat together until smooth. Spoon the mixture over the jam on each tart. Place a few blueberries on top and push down slightly.
Bake in the oven for about 25 minutes or until golden brown. Cool in the tin for a few minutes then transfer to a wire rack.
Mix the icing with a little water to form a runny paste and spoon it into a piping back or use a spoon to drizzle on top of the tarts. Enjoy!
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