Blueberry tart - a great recipe

During the evening cooking we threw you a photo of the blueberry tart on Instagram yesterday, which I just put in the oven and we received so many requests from you for a recipe that we cannot refuse you! It will be a really delicious weekend!

And most importantly - our blueberry tart tastes even better than it looks! It is simply delicious !!! 

So complete:

 

On the cake:
250 g of flour, e.g. cake flour
150 g butter
a pinch of salt
2 tablespoons of sugar (if you prefer sweeter cakes, you can easily give it 3 tablespoons)
1 egg

For the filling:
2 tablespoons e.g. flour
4 spoons of melted butter
3 tablespoons of sugar
60g flaked almonds or ground almonds

Fruits:
400g American blueberries, but you can use any other fruitw
3 spoons of sugar

 

1. Put 250g of flour, 150g of finely diced butter, a pinch of salt, 2 tablespoons of sugar and 1 egg into the blender and mix until a shortbread

 

2. We took out the dough from the mixer and formed a cake, which we put in the fridge for an hour

 

3. After an hour, we took out the cake, separated 2 / 3, and left 1 / 3 in the fridge

4. We divided the dough from the refrigerator into 3 parts - each into one tart with a diameter of 14 cm (you can also use one large tart with a diameter of 24-26 cm), and then we rolled out the dough on a floured board for cakes slightly larger than the tarts

 

5. We laid out the dishes on the tart cake (the dough can be easily added to the missing places)

 

6. We put the dough in a baking paper and covered with rice

 

7. Put the tarts with rice-laden dough in an oven preheated to 15'C for 190 minutes

8. During this time, we prepared a tart insert, i.e. we put 2 tablespoons of flour, 4 tablespoons of melted butter, 3 tablespoons of sugar and 50g of finely ground almond flakes into the blender and mixed

 

9. Fruit mixed with 3 spoons of sugar

10. After 15minutes of baking, we took the tarts out of the oven, took out the rice and topped up with the filling, on which we poured the fruit mixed earlier with sugar

11. We took the remaining dough from the fridge, rolled it out, cut it into strips and put it together alternately

 

 

12. We put the tarts back in the oven preheated to 180'C for another 15 minutes

Finished!

 

Who wants to?