Blueberry tart with almond cream

Ingredients for 1 servings:

• 300 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 200 g butter
• 1 egg(s)
• 1 pinch of salt
• 100 g butter
• 100 g sugar
• 2 eggs
• 100 g almonds, ground
• 2 tsp lemon juice
• 250 g blueberries
• Powdered sugar for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

approx. 12 pieces

Shortcrust pastry: Combine flour, sugar, vanilla sugar, butter, egg, and salt to form a shortcrust pastry. Shape the dough into a ball, cover, and let rest in the refrigerator for about 30 minutes. Almond cream: Cream the butter and sugar until light and fluffy, then gradually add the eggs and almonds. Blend the mixture into a creamy consistency. Stir in the lemon juice. Grease a tart tin and roll out the shortcrust pastry thinly, leaving a small edge to press into the tart’s crust. Spread the almond cream over the pastry base. Lightly press the blueberries into the cream. Bake the tart in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 30 minutes. Once cooled, sprinkle with powdered sugar. Each tart makes 12 slices.