Blueberry tart recipe by of 08-06-2014 [Updated on 04-07-2016]
The blueberry tart is a blueberry tart prepared with a shortcrust pastry shell, a sour cream cream and lots of blueberries. The recipe dates back to this winter but had gone by the wayside, it is a reinterpretation of a Martha stewart recipe and I found it delicious, all the flavors blend very well and the cream makes a nice contrast to the slightly pungent taste of blueberries. The blueberry tart is this Sunday's dessert, have a good day, and I'll leave you a kiss.
How to make the blueberry tart
Prepare the shortcrust pastry by putting the flour, cornstarch, sugar, butter cut into pieces, vanilla, salt and baking powder in a bowl.
After obtaining a crumbly dough, add the egg
Knead until all the ingredients are combined
Form the dough into a ball, wrap in plastic wrap and leave to rest in the fridge for 1 hour
Meanwhile, prepare the sour cream
Mix the yogurt with the cream and lemon juice
Let it rest for half an hour
Then add the icing sugar, egg and vanilla to the sour cream thus obtained.
Work until you get a smooth cream
Flatten the dough slightly, place it on a plane between two sheets of baking paper
Roll out with a rolling pin until you get a sheet of about 3 mm
Lift and line a greased and floured tart pan
Pour the cream into it then add the washed blueberries
Bake the blueberry tart in a preheated oven at 180 degrees for 40 minutes
Let the blueberry tart cool before slicing and serving