Blueberry Bakewell Traybake

Base

• 175 g plain flour
• 35 g semolina
• 20 g icing sugar
• 150 g unsalted butter, diced
• 1 pinch fine sea salt

Blueberry Compôte

• 150 g blueberries, fresh
  ou 150 g frozen blueberries
• 25 g caster sugar

Filling

• 150 g blanched almonds
• 150 g caster sugar
• 120 g unsalted butter, soft
• 3 large eggs
• 1 ½ tsp natural almond extract
• 2 Tbsp flaked almonds