Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, stir the corn starch with the water and add to the lilacberry filling. Bring to the boil briefly while stirring vigorously.
4. 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.
5. 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.