Summary

Ingredients

For the shortcrust pastry:

• 70 g cane suar (raw cane suar)
• 140 g butter
• 210 g spelled flour
• 1 teaspoon cinnamon

For covering:

• 3 tablespoon jam (e.g. cherry jam or similar)
• 200 g blueberries, fresh

For the sprinkles:

• 30 g cane suar (raw cane suar)
• 30 g butter
• 60 g flour
• some aroma (arra aroma), to taste
• 1 teaspoon cinnamon
• 3 tablespoon desiccated coconut
• possibly eggnog

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Instructions

1. For the blueberry tart, first prepare a shortcrust pastry and the crumble from the above ingredients and place in the refrigerator for about half an hour. If you put the butter in the microwave for about 20 seconds before adding it, the dough can be mixed more easily.
2. In the meantime, wash the blueberries and cut through particularly large fruits. Pour the cooled shortcrust pastry into a tart pan and distribute it. Form a border about 1 cm high around the edges. Now brush the smooth surface with the jam and distribute the prepared fruit on top.
3. Now preheat the oven to 190 ° C hot air. Spread the streusel evenly over the fruit and place in the oven. Bake for about 25 minutes and enjoy while still lukewarm.
4. According to my mum, the tart tastes very good even with a dash of eggnog. After baking, this is poured onto the tart piece like cream.