Elderberry and Blueberry Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 grams flour
- 75 g butter
- 1 tablespoon sugar
- 2 Table spoons milk
- 1 pinch (s) salt
For the filling:
- 400 g elderberries
- 300 g blueberries, (fresh or frozen)
- 1 lemon (which juice and zest)
- 1 vanilla pod (which the pulp)
- 80 g suar, brown
- 1 pinch (s) nutmeg
- 0.25 teaspoon ¼ cinnamon
- 35 g cornstarch
- 4 tablespoon water
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry:
- Make a shortcrust pastry from flour, butter, sugar, milk and salt. Wrap in cling film and chill in the refrigerator for at least half an hour.
- For the filling:
- Cook the elderberries and blueberries together with the lemon juice and zest, brown sugar, vanilla pulp, cinnamon and nutmeg in a saucepan until soft. Mix the cornstarch with water, add to the filling and bring everything to a boil while stirring.
- In the meantime, preheat the oven to 180 ° C top / bottom heat.
- Roll out the shortcrust pastry and place in a greased tart pan, pull up the edge. Pre-bake the dough for 5 minutes. Then spread the filling on the dough and bake for another 35 minutes.
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