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Blueberry Tart

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Blueberry Tart
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
0
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Ingredients

for
1
For the dough
350 grams
200 grams
cold Butter
1 pinch
30 grams
50 grams
ground almonds
1
dried Legumes (for blind baking)
For the filling
600 grams
100 milliliters
4 centiliters
1 generous pinch
60 grams
8 sheets

Preparation steps

1.

Mix the flour, almonds, sugar and salt on a work surface. Form a well in the center. Cut the butter into small pieces and distribute around the flour. Pour the egg into the well and chop the ingredients with a large knife. Quickly knead into a dough, form a ball, wrap in plastic and chill for about 30 minutes.

2.

Roll the dough onto a floured work surface. Line a buttered pan with the dough, forming an edge.

3.

Cut off the remaining dough.

4.

Line the dough with parchment paper and pour the legumes on top. Bake for 15-20 minutes at 200°C (approximately 400°F). Remove from the oven, cool slightly and remove the parchment paper with the legumes.

5.

For the filling, soak the gelatin in cold water.

6.

Rinse the blueberries and drain. Boil the blueberries, liqueur, blackcurrant juice, sugar and cinnamon. Remove from the heat and stir in the squeezed gelatin. Allow to cool and pour onto the crust. Let cool and serve.