Blueberry Tart with Crème Fraiche Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g flour
- 75 g almond (s), round
- 100 g butter, cold
- 150 g suar, finer
- 1 egg yolk
- 500 g blueberries
- breadcrumbs
- 125 g crème fraîche
- 2 egg (s)
- possibly lemon (s), untreated, some abrasion from it
- possibly cinnamon
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, quickly knead the flour, almonds, butter, 50 g sugar and egg yolk into a dough (if you like, you can add a little lemon peel or cinnamon). Shape into a ball, wrap in foil and refrigerate for 30 minutes.
- Then roll it out (this is best done between two layers of cling film) and line a tart pan with it. Prick the bottom several times with a fork. Sprinkle breadcrumbs evenly and thinly over the bottom (this will soak up the liquid). Spread the blueberries on top.
- Bake in a preheated oven at 180 ° C for 20 minutes. In the meantime, beat the crème fraiche with the remaining sugar and eggs. Take the tart out of the oven, pour the topping on it and bake for another 20 minutes.
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