Criss-cross Berry Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
- For the pastry
- 1 ⅔ cups all-purpose flour
- ⅔ cup butter (chopped)
- 1 egg
- ⅓ cup sugar
- butter (for the pie dish)
- all-purpose flour (for the work surface)
- For the topping
- ⅞ cup Quark
- ⅞ cup cream cheese
- ⅓ cup Almond flour
- 2 Tbsps Corn starch
- ½ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ⅔ cups Blueberries
- powdered sugar
Preparation steps
1.
Pile the flour on the work surface and create a well in the middle. Place the butter around the well and crack the egg into it. Add the sugar and a pinch of salt and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the pie dish with butter.
3.
To make the topping, mix together the quark, cream cheese, almonds, cornflour, sugar, vanilla sugar and the eggs.
4.
Roll the pasty out on a floured work surface approx. 3-4 mm thick. Cut out a circle slightly bigger than the pie dish and place it in the dish creating an edge all the way round. Cut strips out of the remaining pastry for the lattice top.
5.
Spread the pie base with the cream and add the blueberries. Top with the lattice strips and bake for around 45 minutes until golden brown. Remove from the oven and dust with icing sugar.
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