Blueberry Tart

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 7-10 Tbsp 600 + 2 tablespoons flour
  • 325 g Sugar
  • 475 g soft butter
  • 5 Eggs (size M)
  • 450 g frozen blueberries
  • 3 TABLESPOONS Blueberry Jam
  • 2 TEASPOONS Baking Powder
  • 150 g Fresh cream
  • 7-10 Tbsp grated peel + 2 tablespoons juice of 1 organic lemon
  • 150 g Icing sugar
  • 400 g Double cream cream cheese (room temperature)
  • 2 TABLESPOONS flaked almonds
  • 7-10 Tbsp Grease

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.

Nutrition Facts

KCAL
610 kcal
CARBS
61 g
FATS
37 g
PROTEINS
8 g

Categories & Tags

Cakes & Pastriesvery easyCake