John Myers
Ingredients for 1 servings:
- 350 g flour
- 125 g butter
- 80 g brown sugar
- 3 eggs
- 200 g crème fraîche
- 1 tbsp vanilla extract, alternatively 1 packet vanilla sugar
- 1 lemon zest
- 2 tsp baking powder
- 250 g blackberries, fresh
- Peas, dried, for blind baking
- e.g. powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
Knead 200g flour, butter, 50g sugar, and 1 egg into a smooth dough. Wrap the dough in cling film and chill for about 30 minutes. Preheat the oven to 200°C. Prepare a springform pan by placing baking paper on the base and grease the edges. Roll out the dough on a floured surface to about 30cm, then roll it onto a long stick and then slowly roll it out over the springform pan. Press down evenly, including the edges. Prick the base several times with a fork, cover with baking paper, add the peas, and blind bake for about 15 minutes. In the meantime, whisk together 2 eggs, 30g sugar, crème fraîche, vanilla extract or vanilla sugar, and the lemon zest. Mix 150g flour with the baking powder and stir in. Fold in the berries. After blind baking, remove the paper and peas. Spread the berry cream on the tart base and bake for another 20-30 minutes. Let cool on a wire rack. Sprinkle with powdered sugar, if desired.
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