Lilacberry Tart
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g spelled flour
- 100 g butter
- 75 g suar, brown
- 1 medium egg (s)
- Fat for the shape
For the filling:
- 400 g elderberries (lilacberries)
- 300 g blackberries or blueberries
- 1 medium orange (s), organic, zest and juice it
- 90 g suar, brown
- 1 teaspoon cinnamon powder
- 40 g corn starch
- 5 tablespoon water
- 1 handful flaked almonds
- cinnamon sugar
Print Recipe
Pin Recipe Instructions
- Knead the flour, brown sugar, butter and egg to make a shortcrust pastry. Then wrap the dough in cling film and let it rest for an hour in the refrigerator.
- Put the lilacberries and the blackberries or blueberries in a saucepan and cook together with the orange juice, the grated orange peel, the sugar and the cinnamon until soft.
- In the meantime, stir the corn starch with the water and add to the lilacberry filling. Bring to the boil briefly while stirring vigorously.
- Preheat the oven to 175 ° C (top / bottom heat). Roll out the shortcrust pastry and place in a greased tart pan. Form an edge and press it on. Pre-bake the dough for about 5 minutes and then spread the lilacberry filling on top.
- After another 20 minutes of baking, remove the tart and spread the sliced almonds on top. If you like, sprinkle a pinch of cinnamon sugar on the tart and bake for another 20 minutes.
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