Blueberry Tart with Almond Cream

Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 100 g suar
• 1 packet vanilla sugar
• 200 g butter
• 1 egg (s)
• 1 pinch (s) salt

For the cream: (almond cream)

• 100 g butter
• 100 g suar
• 2 egg (s)
• 100 g almonds, round
• 2 teaspoons lemon juice

For covering:

• 250 g blueberries
• Icing sugar for sprinkling

Print Recipe Pin Recipe

Instructions

1. Shortcrust:
2. 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.
3. Almond-cream:
4. 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.
5. 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.
6. Bake the tart in a preheated oven at 180 ° C top / bottom heat or 160 ° C fan for about 30 minutes.
7. After cooling, sprinkle the tart with powdered sugar.
8. With 12 pieces, each piece has 438 Kcal.