Rustic Blueberry Tart
Rustic Blueberry Tart - Creamy inside, crispy outside
Healthy, because
Even smarter
Nutritional values
With anthocyanin myrtillin blueberries improve the elasticity of blood vessels. Thus, these mini fruits can prevent cardiovascular diseases. Tannins from blueberries additionally support the detoxification work of the liver.
If you like, you can also prepare the dough with whole spelt flour - this brings even more vitamins, minerals and fiber. The blueberries can be replaced by other berries such as black or red currants or raspberries, depending on the season.
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 9 ½ ozs whole spelt flour + 1 tablespoon for working dough)
- 9 ozs cold butter (cut in small pieces + 1 tsp butter for the pan)
- 3 Tbsps whole cane sugar
- 1 organic lemon (peel and juice)
- 1 tsp ground Cardamom
- 3 large eggs
- 9 ozs Sour cream
- 1 tsp Vanilla
- 9 ozs Blueberries
Kitchen utensils
Preparation steps
Sift flour onto a work surface and spread butter in pieces on it. Sprinkle with sugar, add lemon juice, cardamom, and 1 egg and roughly chop with a dough knife. Knead with your hands into a smooth dough, cover, and chill for 30 minutes.
Roll out dough thinly on a lightly floured work surface. Then place in a tart pan lined with baking paper and buttered lightly. Allow dough to overhang slightly at the edges.
Mix sour cream with remaining eggs, lemon zest, and vanilla. Sort out the blueberries, wash, pat dry, spread on the tart base, pour the mixture on top and bake the tart in a preheated oven at 180 °C / 350 °F for 35-45 minutes. If it starts to brown too much, cover the tart loosely with foil.
Remove the tart from the oven and let cool for 20 minutes. Lift out of the mold with the baking paper and cut into pieces.
