Summary

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

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Instructions

1. For the shortcrust pastry:
2. 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.
3. For the filling:
4. 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.
5. In the meantime, preheat the oven to 180 ° C top / bottom heat.
6. 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.