Matt Tebbutt served up a delicious blueberry tart with homemade vanilla custard on Saturday Kitchen.

The ingredients are: 1kg fresh blueberries, 50ml crème de cassis, 100g ground almonds and 1 blind-baked 25cm tart case.

For the custard: 150ml crème fraîche, 2 free-range eggs, 1 vanilla pod, split and 70g icing sugar.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.