Summary

Ingredients

For the dough:

• 150 g butter, cold
• 300 g flour type 405
• 1 egg (s)
• 100 g suar
• 1 pinch (s) salt
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ vanilla extract

For the filling:

• 200 g crème fraîche
• 50 grams sugar
• 1 egg (s)
• 0.5 teaspoon ½ vanilla extract
• 500 g blueberries, fresh

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Instructions

1. For the dough, quickly knead the butter, flour, egg, sugar, salt, baking powder and the vanilla extract into a smooth dough and roll out between 2 layers of baking paper. Spray a 31 cm diameter tart pan with release agent spray. I always use a perforated shape, so the bottom becomes nice and crispy.
2. Remove the top layer of parchment paper and carefully turn the dough over so that the bottom layer of parchment paper is on top. Remove the second paper as well. Carefully line the tart pan with the dough and pull up one edge. If the dough cracks, it doesn`t matter. You can carefully press it down again. Then put the dough in the fridge for at least 45 minutes.
3. In the meantime, preheat the oven to 200 ° C top / bottom heat. Wash the blueberries.
4. For the filling, stir together the crème fraîche, sugar, egg and vanilla extract and fold in 2/3 of the blueberries. Pour the mixture onto the dough base and sprinkle evenly with the remaining blueberries.
5. Bake the blueberry tart on the middle rack for about 30 minutes until golden.
6. Let the tart cool down completely before eating it.