Summer tart with blueberries and sweet plums
I’ve always liked the way that tarts look – their wavy edges are soooo cute!
I’ve wanted do my first one since a long time, but I’ve never had suitable tart baking tray and working oven at the same time… ;) Finally I have both now!!
I was so excited that for a long time I could not decide if my first tart would be salty or sweet… but because it’s fruit season now, I decided for sweet one :)
The recipe for shortcrust pastry is from my aunt, the rest was invented by me :)
A tart consists of:
- Shortcrust pastry
- Jam (strawberry is nice) – ½ of jar
- Fruits – I’ve chosen blueberries and sweet plums
- Jelly (can also be strawberry ;)) – use 2/3 amount of water that is advised on its package – consistency of the jelly will be thicker
To make shortcrust pastry you need:
- 2 glasses of flour
- Half pack of margarine (125 g)
- 1 egg yolk
- About 2 spoons of sour cream
- A bit of salt & sugar
Mix everything together on a table-top and knead it until it’s flexible. Then use a rolling-pin to make it round. When ready, move it to the prepared baking tray and put into a fridge for 30min. After that time bake for 30 minutes in 280F / 140C. Take the tart out of oven and spread jam on it.
- 2,5 glass of milk
- ¼ glass of sugar
- 3 egg yolks
- ¼ pack of margarine
- ¾ glass of flour
Boil 1,5 glass of milk. To the remaining 1 glass of milk add sugar, flour and yolks – mix it. Add this to the boiling milk and mix until it’s thick. When a little bit colder, add margarine and triturate. Your worm pudding is ready to be put on the prepared pastry.
When it’s a bit cooler, you can decorate it with fruits you like most :) A final step is to pour thickened jelly on a tart and put into a fridge for about 3 hours.