Blackberry – Sour Cream – Tart from Sarah
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 200 g flour
- 50 g almond (s), round
- 60 g suar
- 1 pinch (s) salt
- 500 g sour cream
- 2 drops vanilla flavor
- 4 egg (s)
- 300 g blackberries, selected
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Roughly cut the butter into cubes. Knead well with the flour, almonds, 60 g sugar, salt and about 4 tablespoons of water. Wrap the shortcrust pastry in foil and refrigerate for about 30 minutes.
- Roll out the shortcrust pastry between 2 layers of cling film (approx. 30 cm diameter). Place the dough in a greased tart pan (26 cm diameter), gently pressing the edge. Chill the tart pan briefly. Mix the sour cream, vanilla flavor, 100 g sugar and eggs until smooth. Pour the sour cream on top of the shortcrust pastry. Spread the blackberries over the top.
- Bake the tart in the preheated oven (electric stove: 175 °, convection: 150 °, gas level 2) for 45-50 minutes on the lower rail of the oven. Take out and let cool.
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