Blueberry tart - a delicious, fast cake
This cake is made quickly when at noon the friends call and say that they would like to come over at four. "And do not worry about it ... cup of coffee is enough!"
This awakens in some people immediately the back-ambition. If you have blueberries in the house and a few simple ingredients, the cake will be on the table in 45 minutes. No blueberries? You can take any fruit, dried apricots, briefly soaked, or two grated apple and a few raisins.
Ingredients for the dough
- 100 g of butter
- 250 g flour
- 1/2 tablespoon of vinegar (this makes the dough nice)
- 1 egg yolk
- 1/2 teaspoon salt
- 120 ml of cold water
preparation
- First grate the cold butter on the flour and grate it until you have crumbs. Then add water, vinegar and salt and knead everything.
- Flourish a large board and roll out the dough.
- You lay out a springform pan with three quarters of the dough. From the remaining dough you form a roll and press it as an edge into the Springform.
- The batter is beaten with the mashed egg yolk.
- In the oven, preheated to 200 degrees Celsius, you bake 10 minutes.
- The dough is sprinkled with a fork several times.
During prebaking you mix:
- 250 g of liquid cream
- 2 eggs
- 5 tbsp sugar
- Take the prebaked ground out of the oven and place 300g of blueberries on it.
- Now pour the egg-cream-sugar mixture over it and bake 25 minutes, then the heat is golden brown.
info
Yes, you have read correctly, in the dough mixture no sugar and no eggs - only on top of the cast.
The word "Wäh" is of Swiss origin. Originally it was a residual utilization. The dough left over from the bread maker was pressed flat, the rim prevented the moisture from leaking out.
And then you took the Wähe with the leftovers that you had. A little fruit, sometimes potatoes, onions or leeks.
