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| ●Dough |
Photo #1
Photo #2
Photo #3
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Dice butter into small pieces.
In a bowl, combine flour and butter. Rub the mixture between the palms of your hands until crumbly. (Photo #1)
Pour in egg yolk, water, sugar and salt, a little at a time, and lightly knead the dough until smooth. Then press the dough together. (Photo #2)
Wrap the dough in plastic wrap and refrigerate for about one hour. Roll out the dough to 2 - 3 mm thick. If sticky, dust the rolling pin and the board with flour. Cut out circles, slightly larger than the tart molds.
Press each dough into a tart mold. Roll the rolling pin over top of each mold to get rid of excess dough. (Photo #3)
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| ●Filling |
Photo #1
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In a bowl, cream together egg and sugar.
Add almond powder and blend.
Pour in milk and wine, in that order, and blend well. (Photo #1)
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| ●Finish |
Photo #1
Photo #2
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Fill each shell with the filling 4/5 full. (Photo #1)
Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden. (Photo #2)
After cooling, spread jam over, and top with a generous amount of blueberries.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
eight 6 cm tarts |
342kcal |
180 minutes |
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| butter |
60g |
| cake flour |
100g |
| egg yolk |
20g |
| water |
10g |
| sugar |
4g |
| salt |
2g |
【Preparation】
- Sift flour.
- Chill butter well.
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| whole egg |
50g |
| sugar |
40g |
| almond powder |
10g |
| milk |
90g |
| white wine |
20g |
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