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1
In a stand mixer, beat butter, sugar and egg yolk until combined. Stir in flour and ground almonds. Transfer to a floured work surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
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2
Meanwhile, combine apples, sugar and 1/2 cup water in a large saucepan. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil then reduce heat and simmer, covered, for 3 mins. Uncover and simmer for about 2 mins, or until apple is tender. Stir in cornstarch slurry and cook, stirring, until mixture boils and thickens. Stir in blueberries then remove from heat and let cool.
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3
Preheat oven to 400u00b0F.
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4
Roll out pastry then use to line a deep 9 1/2 inch round loose-bottomed fluted flan pan. Place on a baking tray and refrigerate for 20 mins.
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5
Line the tart shell with parchment paper and fill with dried beans or rice. Bake for 15 mins. Remove paper and beans and bake for 10 mins, or until golden brown.
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6
Meanwhile, to make the crumble, combine oats, cinnamon, flour and brown sugar in a medium bowl. Cut in butter until mixture resembles coarse breadcrumbs then stir in nuts.
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7
Spoon apple mixture into pie shell and top with crumble. Bake for 35 mins. Let stand for 15 mins before serving.
