Apple Blueberry Tart

Try this delicious cake recipe:

(8 people) To make shortcrust pastry, combine flour, salt and sugar, add butter and knead by hand until crumbly. Knead for 5 minutes.

Incorporate enough tap water to hold dough together. Wrap in plastic wrap and let rest. (Do not put in ice box) Pit apples, quarter and cut diagonally into narrow slices, mix with washed blueberries and sugar. Roll out the dough to a round of 320 mm ø, line a 26-cm tart pan with it. Pour in the fruit mixture and fold the overhanging edge inwards, brush this edge with butter. Bake at 190 degrees for 35 to 40 minutes – the crust should be dark brown and crisp.

Let cool, cut into pieces and put on the table lukewarm.

Note: up to 20 g of butter, make the dough more supple and fluffy. Roll out the dough so that it completely covers the form when folding it over.

Leave air slits. Pull up firm apples, if using Tk blueberries, defrost them and drain thoroughly on kitchen paper, alternatively the filling will be too wet and run out/over.

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