- STEP 1
First, make the pastry. Cut the cold butter into cubes and add into a bowl along with the flour and sugar. Rub together with your fingertips until a fine breadcrumb consistency (you could also do this in a food processor). Using a palette knife, add in the egg yolk and gradually add drops of cold water until a crumbly dough comes together. Wrap in clingfilm and place in the fridge for at least one hour.
- STEP 2
To prepare the streusel for the topping, place the flour, sugar, salt and butter in a bowl. Lightly blend with your fingers to combine, but not too well - the mix should be very coarse and roughly mixed. Stir through the coconut and put aside in the fridge.
- STEP 3
Pre-heat your oven to 180 degrees celcius. Now, to make the frangipane filling; cream together the butter and sugar until well blended and light. Add the egg, zest and brandy. Add in all the dry ingredients remaining and mix well until a thick but smooth consistency is reached.
- STEP 4
Butter a small flan tin and line with the rolled out shortcrust pastry from the fridge (rolled to around 0.5mm thickness). Cover with greaseproof paper and fill with baking beans (or rice, otherwise) and bake the pastry case blind for 15 minutes.
- STEP 5
Into the blind baked pastry case, spread the frangipane evenly, pressing it into the sides. Now tumble over the blueberries and press them gently into the frangipane so that they are immersed, but not covered. Now top with the streusel topping, Bake in oven for 25-30 minutes. (You may need to cover with foil halfway through to prevent the coconut from over-browning).