1½ cups plain flour
½ cup almond meal
150g unsalted butter, chilled, chopped
1/3 cup icing sugar mixture
1½ Tbsp milk
4 small pink lady apples, peeled, cored, cut into thin wedges
½ cup frozen blueberries
Finely grated zest of 1 lemon
1 egg, lightly beaten
1 tsp caster sugar
Extra icing sugar mixture, to dust
Vanilla custard, to serve
Note: Allow 20 minutes chilling
Place flour, almond meal, butter and ¼ cup of the icing sugar in a large bowl.
Rub together with fingertips until mixture resembles coarse breadcrumbs.Add milk and mix until a smooth dough forms. Turn out, wrap in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 180°C. Heat a large oven tray. Roll out dough between 2 sheets of baking paper to 3mm thick and 30cm round. Transfer to a baking tray.
Place apple, blueberries, lemon zest and remaining icing sugar in a bowl and mix to combine. Remove top sheet of paper from dough and spoon apple mixture into centre, leaving a 6cm border.
Fold in edges of dough to partially cover fruit, allowing it to overlap slightly.
Brush dough with a little of the egg and sprinkle with caster sugar.
Bake for 40 minutes or until pastry is golden. Dust with extra icing sugar and serve with custard.