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Ingredients
  • 300g fresh blueberries
  • 150ml soured cream or crème fraîche
  • 75ml double cream
  • 1 large free-range egg, plus
  • 1 extra yolk, beaten
  • 2 tbsp plain flour
  • 75g caster sugar, plus extra for sprinkling
  • 1 tsp vanilla bean paste or extract
  • 3 to 4 tsp schnapps or kirsch
  • subheading: For the pastry:
  • 175g plain flour, plus extra to dust
  • 50g icing sugar
  • 100g chilled butter, cut into small
  • pieces, plus extra for greasing
  • 1 medium free-range egg yolk
  • ½ tsp vanilla bean paste or extract
  • 2 to 3 tsp cold water
Steps
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