Blueberry tart with crème fraîche icing

Ingredients for 1 servings:

• 75 g flour
• 75 g ground almonds
• 100 g butter, cold
• 150 g sugar, fine
• 1 egg yolk
• 500 g blueberries
• e.g. breadcrumbs
• 125 g crème fraîche
• 2 eggs
• possibly lemon(s), untreated, some zest
• possibly cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Myrtle Tart

For the shortcrust pastry, quickly knead the flour, almonds, butter, 50g sugar, and egg yolk into a dough (add a bit of lemon zest or cinnamon if you like). Shape into a ball, wrap in cling film, and chill for 30 minutes. Then roll it out (this works best between two layers of cling film) and line a tart tin. Prick the base several times with a fork. Sprinkle the base evenly and thinly with breadcrumbs (this absorbs the liquid). Arrange the blueberries on top. Bake in a preheated oven at 180°C for 20 minutes. In the meantime, beat the crème fraîche with the remaining sugar and eggs. Remove the tart from the oven, spread the glaze on top, and bake for another 20 minutes.