Blueberry tart
A real treat, especially with berries you’ve picked yourself!
Ingredients
Shortcrust pastry (enough for approx. 26cm diameter):- 200g flour
- 2 pinches of salt
- 100g butter
- 2-3 tbsp sugar
- lemon zest, if desired
- 1 egg
- 1-2 tbsp water
- 50g ground almonds
- 300g blueberries
- 2dl crème fraîche
- 70g sugar
- 1 egg
- ½ packet vanilla sugar
- some milk
Accessories
- Bowl
- Baking dish, e.g. lid of firepot
- Baking paper
- Grill bowl or fire pit with rack
- Cover for top heat (see picture gallery)
Preparation
Shortcrust pastry
- Place the flour, salt and butter in a bowl or on a smooth work surface. Rub carefully until the mixture is evenly fine.
- Add the sugar and lemon zest and make a well in the centre.
- Beat the egg and pour it into the well. Add a little water if necessary and mix the ingredients into a smooth dough.
- Cover and leave to rest in the cold for about 30 minutes.
- Roll out the dough on baking paper and place in the baking tin.
Topping
- Prick the pastry base with a fork and spread the ground almonds on top. Then spread the blueberries evenly.
- Bake the tart at approx. 210°C grill temperature for 15 minutes.
- Mix the crème fraîche, sugar, vanilla sugar and egg in the bowl (it can also be the pastry bowl, so you don’t have to wash so much ;-)). If the glaze is too firm, you can add a little milk. It should spread well over the tart.
- Pour the glaze over the tart and bake for another 15 minutes.
