John Myers
Ingredients for 1 servings:
- 150 g flour
- 75 g butter
- 1 tbsp sugar
- 2 tbsp milk
- 1 pinch of salt
- 400 g elderberries
- 300 g blueberries (fresh or frozen)
- 1 lemon(s) (juice and zest)
- 1 vanilla pod(s) (including the pulp)
- 80 g brown sugar
- 1 pinch of nutmeg
- ¼ tsp cinnamon
- 35 g cornstarch
- 4 tbsp water
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
fruity enjoyment with fine berries
For the shortcrust pastry: Make a shortcrust pastry from flour, butter, sugar, milk, and salt. Wrap in cling film and chill in the refrigerator for at least half an hour. For the filling: Cook the elderberries and blueberries in a saucepan with the lemon juice and zest, brown sugar, vanilla seeds, cinnamon, and nutmeg until soft. Mix the cornstarch with water, add to the filling, and bring to a boil while stirring. In the meantime, preheat the oven to 180°C (top/bottom heat). Roll out the shortcrust pastry and place it in a greased tart tin, pulling up the edges. Pre-bake the pastry for 5 minutes. Then spread the filling over the pastry and bake for another 35 minutes.
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