Blueberry Tart with Almond Cream

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the cream: (almond cream)

For covering:

250 g blueberries
Icing sugar for sprinkling

Instructions

Shortcrust:
Work the flour, sugar, vanilla sugar, butter, egg and salt into a shortcrust pastry. Shape the dough into a ball and let it rest in the refrigerator for about 30 minutes, covered.
Almond-cream:
Beat the butter and sugar until frothy and gradually add the eggs and almonds. Mix the mixture into a cream. Stir in the lemon juice.
Grease a tart pan and roll out the shortcrust pastry thinly and press in with a small edge. Spread the almond cream on the dough base. Lightly press the blueberries into the cream.
Bake the tart in a preheated oven at 180 ° C top / bottom heat or 160 ° C fan for about 30 minutes.
After cooling, sprinkle the tart with powdered sugar.
With 12 pieces, each piece has 438 Kcal.

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