For the pastry base:

190g plain flour

¼ tsp salt

50g golden caster sugar

110g cold, unsalted butter, cut into pieces

1 egg, beaten

1 tbsp fridge cold water

 

For the filling:

150g blueberries

300g strawberries, large ones halved or quartered

Squeeze of lemon juice

1 – 2 tbsp caster sugar (depending how sweet the berries are)

½ tbsp cornflour

3 tbsp ground almonds

1 tbsp caster sugar

1 small egg, beaten

1 tbsp granulated or demerera sugar

 

To serve:

Micro basil leaves or regular basil finely shredded

Icing sugar (optional)

Sour cream or yoghurt