Lime and Blueberry Tart

Ingredients for 1 servings:

• 200 g flour (type 405)
• 1 pinch of salt
• 75 g sugar, finest or
• powdered sugar
• 75 g butter, room temperature, sliced
• 2 egg yolks
• ½ tsp flavoring (vanilla flavor)
• 2 tbsp water, very cold
• Flour for the work surface
• Pulses for blind baking
• 450 g blueberries, fresh (or 200 g from the jar and 250 g fresh)
• 300 g sour cream
• 1 lime(s), the juice
• 3 tbsp liqueur (Drambuie – whiskey liqueur)
• 70 g sugar
• ¼ tsp all-spice
• 1 pinch of salt
• 2 eggs
• 2 tbsp jam (lime jelly)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

simply heavenly fruity

For the pâte sucré (dough), sift the flour onto a work surface, forming a small volcano (a mountain with a hollow). Add the salt, sugar, egg yolks, water, and vanilla essence to the hollow and place the butter slices diagonally around the edge of the flour. Carefully mix everything together using a knife, starting from the inside. First, add the egg yolks to the sugar, etc., and then gradually work the circles outwards until no more liquid comes out. Knead everything into a smooth dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. Preheat the oven to 190°C (160°C fan/gas mark 2-3) and allow the dough to come to room temperature. Roll out the dough on a lightly floured work surface and place it in a 24cm tart tin. Prick the base with a fork, place a sheet of aluminum foil on top, cover with dried peas or beans, and blind bake for 15 minutes. Then reduce the oven temperature to 180°C, remove the aluminum foil and peas, and let the dough dry in the oven for about 10 minutes. Wash the blueberries or drain the berries from the jar thoroughly. Spread 200g of fresh berries or the berries from the jar on the base. In a bowl, mix the sour cream, lime juice, liqueur, sugar, allspice, salt, and eggs well. Pour everything over the blueberries. Bake the tart for another 45 minutes, until the filling is firm. Let it cool and remove from the tin. Melt the lemon jelly in a saucepan over medium heat. Remove from the heat, carefully stir in the remaining blueberries (being careful not to damage them), and spread this over the baked, cooled tart. Let it set in the refrigerator.