Blueberry Tart

Ingredients

Directions

1. 1

   For the shortcrust 250 g flour, 75 g sugar, 125 g butter in pieces and 1 egg, first with the dough hook, then quickly knead with your hands to a smooth dough. If necessary, knead in 1-2 tablespoons of cold water.

2. 2

   Grease a spring plate (bottom 26 cm Ø; top 28 cm Ø). Roll out approx. 2/3 of the dough to the size of the base and place in the mould. Roll the remaining short pastry into a long strand. Place on the edge and press up to a flat rim.

3. 3

   Prick the bottom several times with a fork. Place the mould in a cool place for about 30 minutes.

4. 4

   Mix 300 g blueberries with 2 tablespoons of flour in a bowl and place in the refrigerator. Mix 150 g blueberries with jam, set aside. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

5. 5

   manufacturer) 12-15 minutes pre-baking. Remove and let cool on a cake rack. For the batter, whisk 250 g butter and 250 g sugar until creamy. Stir in 4 eggs one after the other.

6. 6

   Mix 350 g flour and baking powder. Alternately stir in crème fraîche, lemon peel and lemon juice. Briefly fold in blueberries mixed with flour.

7. 7

   Fill the dough into the form, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 45-50 minutes (stick test). Remove and let cool on a cake rack.

8. 8

   Roast the flaked almonds in a pan without fat, take them out and let them cool down. Mix 100 g butter with icing sugar until creamy. Stir in cream cheese bit by bit. Remove the cake from the pan. Spread with the cream.

9. 9

   Spread blueberry jam in blobs on top. Sprinkle with flaked almonds.