Blueberry Tart

Ingredients

• 275 g spelt flour type 1050 (+1 tbsp for handling)
• 250 g cold butter (+1 tsp butter for the pan)
• 50 g whole cane sugar
• 1 organic lemon (zest and juice)
• 1 tsp ground cardamom
• 3 large eggs
• 250 g sour cream
• 0.5 tsp vanilla powder
• 200 g Blueberries

Instructions

1. 1.

   Sift flour onto a work surface and arrange 250 g butter in pieces on top. Sprinkle sugar over, add lemon juice, cardamom, and one egg; use a dough scraper to mix loosely. Knead with hands into a smooth dough, cover, and chill for 30 minutes.

2. 2.

   Roll the dough thinly on a lightly floured surface. Transfer to a tart pan lined with parchment paper, letting the edges hang over slightly.

3. 3.

   Whisk sour cream with remaining eggs, lemon zest, and vanilla powder. Sift blueberries, rinse, pat dry, spread them on the crust, pour the filling over, and bake in a preheated oven at 180 °C (160 °C fan; gas level 2–3) for 35–45 minutes. If it browns too much, cover with foil.

4. 4.

   Remove from oven and cool for 20 minutes. Lift out of the pan using parchment paper and cut into pieces.