John Myers
Ingredients for 1 servings:
- 200 g spelt flour
- 100 g butter
- 75 g brown sugar
- 1 m.-sized egg(s)
- Fat for the mold
- 400 g elderberries (lilac berries)
- 300 g blackberries or blueberries
- 1 m.-large orange(s), organic, zest and juice
- 90 g brown sugar
- 1 tsp cinnamon powder
- 40 g cornstarch
- 5 tbsp water
- 1 handful of almond flakes
- n. B. cinnamon sugar
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Knead the flour, brown sugar, butter, and egg into a shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for one hour. Place the elderberries and blackberries or blueberries in a saucepan and cook until softened along with the orange juice, grated orange zest, sugar, and cinnamon. Meanwhile, mix the cornstarch with the water and add to the elderberry filling. Bring to a boil briefly, stirring vigorously. Preheat the oven to 175°C (top/bottom heat). Roll out the shortcrust pastry and place it in a greased tart pan. Form a rim and press it down. Pre-bake the pastry for about 5 minutes, then spread the elderberry filling on top. Remove the tart from the oven after another 20 minutes and scatter the sliced almonds on top. Sprinkle a pinch of cinnamon sugar on top, if desired, and bake for another 20 minutes.
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