Finnish blueberry tart

Ingredients for 1 servings:

• 150 g butter, cold
• 300 g wheat flour type 405
• 1 egg(s)
• 100 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• ½ tsp vanilla extract
• 200 g crème fraîche
• 50 g sugar
• 1 egg(s)
• ½ tsp vanilla extract
• 500 g blueberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

For the dough, quickly knead the butter, flour, egg, sugar, salt, baking powder, and vanilla extract into a smooth dough and roll it out between two layers of baking paper. Spray a 31 cm diameter tart pan with baking spray. I always use a perforated pan so the base gets nice and crispy. Remove the top layer of baking paper and carefully turn the dough over so that the bottom layer is on top. Remove the second layer as well. Carefully line the tart pan with the dough and pull up an edge. If the dough tears, don’t worry; you can gently press it back down. Then refrigerate the dough for at least 45 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Wash the blueberries. For the filling, mix together the crème fraîche, sugar, egg, and vanilla extract and fold in 2/3 of the blueberries. Pour the mixture onto the pastry case and sprinkle evenly with the remaining blueberries. Bake the blueberry tart on the middle rack for about 30 minutes until golden brown. Allow the tart to cool completely before eating.