Blueberry Tart

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Ingredients

Serves 6
Dough

• 2/5 cup (90 g) butter
  
• 2/5 cup (50 g) icing sugar
  
• ½ oz (15 g) ground almonds
  
• 1 1/5 cups (150 g) flour
  
• 1 egg

Filling

• ½ lb (250 g) blueberries
  
• ¼ cup (30 g) icing sugar

Preparation

To prepare the ingredients

• Make the dough the day before, or in the morning for the same evening
  
• Use the tips of your fingers to soften the butter, and then add the icing sugar, ground almonds, egg and flour, without working the dough too much
  
• Wrap the dough in plastic wrap and let it rest in the refrigerator
  
• When you are ready to make the cake, wash the blueberries
   

Preparation

• Preheat the oven to 350°F (180°C)
  
• Remove the dough from the refrigerator
  
• On a floured countertop, use a rolling pin to roll out the pastry to a thickness of 1/5″ (3 mm) and lay it in a buttered flan dish (preferably with a removable bottom)
  
• Prebake for about 15 minutes. The dough should turn a light golden color (not brown)
  
• Remove the flan dish from the oven and spread the blueberries onto the dough in a thick layer. Put back in the oven for 7 to 8 minutes
  
• Remove from the oven and sprinkle with icing sugar
  
• Let it cool down in the flan dish.

Suggestion

The tart can be accompanied by a yoghurt, verbena or lemon balm ice cream.

Hints and tips
If you have a craving for blueberries in the middle of winter, you can use frozen blueberries, but be careful, as they release a lot more juice during cooking.

Drain them and keep the juice to make a syrup or a coulis.

You can also use pastry rings instead of a flan dish.