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Finnish blueberry tart with sour cream

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1244
Kitchen World
Calorie content 209.6 kcal
Portions 5 port.
Cooking time 75 minutes
Proteins * 5.3 gr.
Fats * 5.6 g
Carbohydrates* 37.1 gr.
* per 100 gr. product
Finnish blueberry tart with sour cream
Content

The peculiarity of this cake is the use of a mixture of rye and wheat flour in the preparation of the dough. The crust acquires a characteristic taste and aroma, and the filling of such a pie resembles pudding in its delicate structure.

Ingredients

Cooking process

step 1 out of 7
To make the dough, combine two flours, sugar, salt and butter, previously diced or thin slices, in a deep bowl.
step 2 out of 7
Use a fork or blender to grind all ingredients until crumbly.
step 3 out of 7
Then add an egg to the resulting mixture and knead to a homogeneous dough.
step 4 out of 7
Put it in a mold and distribute it with your hands along the bottom and sides. Since it is quite soft, it will be inconvenient to roll it out and then try to shift it. Place the base in the oven for 15 minutes at 180 ° C.
step 5 out of 7
In the meantime, combine the egg and sugar in a deep bowl to prepare the filling. Beat lightly on medium mixer speed until light foam appears. Rinse the blueberries, discard them in a colander and let the water drain completely. It is better to do this in advance and spread the berries on a towel so that they have time to dry.
step 6 out of 7
Remove the crust from the oven and place the berries in an even layer on top of it. Pour in the sour cream filling gently.
step 7 out of 7
Leave the cake to bake in the oven at the same temperature for 20 minutes. The filling should grab and the sides should become golden brownish.
Bon Appetit!

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