When it’s a berry season, you will love these two simple recipes in case you don’t know what to do with the berries you have at your country house or just crave something special.
So – Alsatian blueberry tart and apple-currant crumble are the perfect options when you don’t want to cook with difficult recipes.
- 4 apples
- 200g black currant
- 100g butter
- 10g flour
- 50g almond flour
- 75g sugar
- 1,5 coffee spoon of grated ginger
Take the butter out of fridge in advance so it becomes soft.
Peel the apples and cut into cubes. In a cup, mix soft butter, flour, sugar, almond flour, and ginger until it all looks like crumble.
Bake at 180C for 20-30 minutes until clumble becomes golden and crispy.
If you want a gluten-free version, use buckwheat or rice flour instead of wheat flour.
Traditional Alsatian blueberry tart (form 24cm in diameter)
For the dough:
- 225g of flour
- 90g of soft butter
- 1 egg yolk
- Teaspoon of sugar
- Pinch of salt
For the filling:
- 450g of blueberry
- 50g of sugar
- 1 tablespoon of cornstarch
In the mixer bowl mix soft butter with sugar and add flour, egg yolk and salt. Mix until everything is smooth. Roll a bit and place in the fridge for 2-3 hours.
Heat up the oven until 200C.
Mix blueberry with sugar and cornstarch. Roll out the dough to 2mm thick, lay in the form. Pierce with a fork here and there. Place berries with sugar in the form and place in the oven for 25-30 minutes to bake.
After the tart is ready, let it cool down, take out of the form and pour powdered sugar on top or cover with neutral glaze.