In a bowl, mix the flour with the soft butter cut into cubes with your fingertips to obtain a sandy texture.

Beat the egg with the sugar, salt and almond flavouring. Make a hole in the flour/butter mixture and pour in the beaten egg.

Mix well to form a ball. You can add a little water if needed.

Leave to stand for 5-10 minutes while you prepare the almond cream.

In a salad bowl, mix the butter cut in small dices with the sugar with your fingers.

Then, add the eggs and whisk to obtain a creamy texture.

Add the almond powder and the almond aroma and set aside.

Preheat the oven to 180°C.

On a sheet of baking paper, flatten your dough ball with a rolling pin.

Place in a pie tin and gently press down on the edges.

Prick the pastry with a fork. Cover with baking weights or a smaller pan. Place in the oven for 10 minutes.

Remove after about 10 minutes and leave to cool for 5 minutes. Leave the oven on.

Then pour the almond cream over the pie and bake for 8 minutes.

Then leave to cool for another 5 minutes. In the meantime, carefully rinse the blueberries and remove any twigs and leaves (if you have picked them).

Finally, pour the blueberries over the almond cream.

You can brush the blueberries roughly with a few spoonfuls of blueberry jam or sprinkle them with sugar (optional).

Bake in the oven for another 12 minutes, and then leave to cool on a wire rack. Your pie is ready!

Enjoy warm or cold. For an even more delicious dessert, serve with a little whipped cream or a scoop of ice cream.