Blueberry Crostata

Preheat oven to 180°C.

Place flour, almond meal, butter and ¼ cup of the icing sugar into a large bowl.

Using your fingers, rub the ingredients together into coarse bread crumb consistency. Add the milk and continue until a smooth dough forms.

Turn out onto a floured surface. Shape into a disk and wrap in plastic wrap and refrigerate for 40min.

Remove dough from fridge. Place between 2 sheets of baking paper and roll into a 3mm thick 30cm round and set aside.

In a medium sized bowl place apple, blueberries, orange zest and remaining icing sugar. Using a spoon gently combine.

Transfer dough onto a baking tray.

Remove top sheet of paper from dough. Spoon apple mixture into the middle, leaving a 5-6cm border.

Fold in edges of dough partially covering fruit and allow the dough to overlap slightly.