Creamy Blueberry and Fig Tart

Mix 150g of flour with powdered sugar and almond flour. Add the cold butter cut into small cubes and 1-2 tablespoons of very cold water. Knead quickly until you get a homogeneous dough.

Form the dough into a ball, wrap it in cling film and leave it in the refrigerator for 2 hours. After chilling, roll out the dough and place it in a 24 cm tart pan. Prick the bottom with a fork, cover with baking paper and pie weights.

Bake for 15 minutes at 180°C with fan. After baking, remove the paper with weights.