As my daughter was so in love lately with blueberries, I had to buy more. But suddenly, not necessary unexpected, she said no to fresh blueberries. Then I had to quickly find a solution to use the remaining ones. The best option was of course to make a tart with them. I do not usually make tarts with berries as I find them better to be eaten fresh, so rarely I bake them. But then, it was my moment. Quickly, easy, delicious, this is my motto for any recipe I make. And it is the case for this tart as well. As a plus, doesn't it look so inviting a tart with blueberries inside?
What can I ask more... even the school teacher of my daughter remarked it.
Ingredients:
Ingredients:
- 400g shortcrust pastry
- 500g blueberries ( I used fresh, but frozen are ok as well)
- 150g almond powder
- 100g sugar
- 4 eggs
- 2 tablespoons corn starch or Maizena
- 500g sour cream
Directions:
- Lay the pastry sheet on the bottom of the tart pan. I have used a big pan of 32 cm in diameter. If yours is smaller, just do half of the quantities.
- Put over half of the blueberries.
- Mix the eggs with corn startch.
- Add sour cream, sugar and almond powder and mix.
- Pour the mixture over blueberries in the tart pan.
- Sprinkle remaining blueberries on top.
- Bake in the preheated oven at 220ºC for 45 minutes
Recipe inspired from Marmiton les meilleures recettes de pâtisserie et desserts de Marmiton, page 28.
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