Blueberry and apple crostata

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.