Fruity blueberry tart with cinnamon and coconut crumbles

Ingredients for 1 servings:

• 70 g cane sugar (raw cane sugar)
• 140 g butter
• 210 g spelt flour
• 1 tsp cinnamon
• 3 tbsp jam (e.g. cherry jam or similar)
• 200 g blueberries, fresh
• 30 g cane sugar (raw cane sugar)
• 30 g butter
• 60 g flour
• some flavoring (arra aroma), to taste
• 1 tsp cinnamon
• 3 tbsp desiccated coconut
• possibly eggnog

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very tasty in summer

To make the blueberry tart, first prepare a shortcrust pastry and the crumble topping using the ingredients above and refrigerate for about half an hour. Microwaving the butter for about 20 seconds before adding it will make the dough easier to mix. In the meantime, wash the blueberries and cut any large fruits in half. Pour the chilled shortcrust pastry into a tart tin and spread it out. Form a rim about 1 cm high around the edges. Spread the jam over the smooth surface and arrange the prepared fruit on top. Preheat the oven to 190°C (fan oven). Spread the crumble topping evenly over the fruit and place it in the oven. Bake for about 25 minutes and enjoy while still lukewarm. My mum says the tart also tastes great with a dash of eggnog. This is poured over the tart after baking, like whipped cream.