Blueberry tart

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease 6 10cm loose based pastry tins.

Flour the board and lightly knead the chilled pastry. Roll out and using a cutter, cut 6 discs and shape into tin. Prick the base of the pastry.

For the topping, cream the butter, sugar and almonds together until pale and fluffy, then add eggs, 1 at a time beating well each time. Finally add the almond extract.

Fill the tarts with the blueberries and drizzle over the cassis. Spoon over the topping and lightly press the mixture down, scattering over the almonds.

Place in the oven for 25 minutes, directly on to the shelf and bake until golden brown.

For the cassis sabayon, whisk together the egg yolks and sugar in a heatproof bowl over a pan of simmering water until thickened and frothy. When the mixture has cooled, whisk in the creme de cassis.

Serve the tarts with a drizzle of the cassis sabayon over the top.