Blueberry Tart

Name: Blueberry Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Flour; 200 g Sugar; 125 g Butter; 6 Eggs (size M); 500 g Fresh cream; 1 package Vanillin sugar; 500 g Blueberries; 125 g Blueberry Jam; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Flour
200 g Sugar
125 g Butter
6 Eggs (size M)
500 g Fresh cream
1 package Vanillin sugar
500 g Blueberries
125 g Blueberry Jam
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, 75 g sugar, butter in pieces and 1 egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Grease a tart mould (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with the dough. Cut off any protruding edges and chill for approx. 30 minutes.
2
Mix crème fraîche, 125 g sugar and vanillin sugar until smooth. Stir in 5 eggs. Wash the blueberries, sort them and drain well. Mix with jam. Sprinkle the bottom of the mould with breadcrumbs. Spread blueberries on top and pour the icing carefully. Bake on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Remove and let cool on a cake rack. Delicious with crème fraîche and nut ice cream
3
waiting time approx. 3 hours