Blueberry tart

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Ingredients for Making Blueberry Tart

For the test

Flour 250 grams
Butter 150 grams
Egg 1 piece
Egg yolk 1 piece
Powdered sugar 3 tablespoons
Salt 1 pinch

For filling

Blueberries 350-400 grams
Starch 1 tablespoon
Edge Grease Egg
Cane sugar to taste
Serve ice cream

Main ingredients: Blueberry, Shortcrust pastry, Sugar
Serving 4 servings

Inventory:

Roasting pan, parchment, rolling pin, colander.

Cooking:

Step 1: knead the dough.

Sift the flour, make a deepening in the middle of the pot, add butter, egg and egg yolk, powdered sugar and a pinch of salt. Knead uniform dough quickly.

Step 2: cool the dough.

Roll the dough into a ball, wrap it in a film so as not to wind, and put it in the refrigerator on 30-60 minutes.

Step 3: add the blueberries to the tart.

After cooling, work with the dough quickly. Sprinkle the countertop with your hand and roll the ball taken out of the refrigerator into a thin cake with a diameter of about 40 centimeters. Sprinkle the dough with starch in the middle.

Pour the blueberries into a colander and rinse, then dry and pour on the dough, exactly on the starch. Flatten by leaving around the edges 4 centimeters.
Wrap the edges inward, slightly covering the filling. Brush the edges with a beaten egg and sprinkle with cane sugar.

Step 4: bake the blueberry tart.

Bake tart with blueberries in preheated 180 degrees oven for 40-45 minutes.
Sprinkle the finished cake with powdered sugar and serve warm or completely cooled.