Berry Citrus Crumble Tartlet

For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and beat in the egg yolks. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 x 10 cm| 4" loose-based deep tart tins.

Roll out the pastry on a floured surface and line the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans.

For the filling: mix together the sugar, cinnamon, cornflour, lime zest and juice and blueberries. Spoon into the pastry cases. Dot the butter on top.

For the crumble topping: put the flour into a bowl and rub in the butter until the mixture is crumbly. Stir in the sugar. Spoon on top of the filling.