Update: Für das deutsche Rezept nach unten scrollen!
Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.
On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.
I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…
I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!
There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.
Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.
Vor einem Jahr: Meloneneis
Heidelbeer-Zitronen-Tarte
nach einem Rezept von kiss my spatula
Zutaten:
Teig:
-
100 g weiche Butter
-
110 g Zucker
-
1 Ei
-
150 g Weizenmehl (kann teilweise durch Vollkorn- oder Dinkelmehl ersetzt werden, schmeckt dann nussiger)
-
1 TL Backpulver
Füllung:
-
200 g Heidelbeeren
-
100 g Sahne
-
200 g saure Sahne
-
1 Ei
-
3 EL Zucker
-
1 TL Vanilleextrakt (optional)
-
abgeriebene Schale und Saft einer Zitrone
Den Ofen auf 180 °C vorheizen.
Eine 28 cm Tarteform (am besten mit Hebeboden) ausbuttern. Die Butter mit dem Zucker verschlagen. Das Ei hinzufügen und unterschlagen. Das Mehl und das Backpulver dazugeben und gut unterrühren, bis ein glatter Teig entsteht. Den Teig ausrollen und die Form damit auslegen. Den Boden einige Male mit einer Gabel einstechen.
Die Zutaten für die Füllung, bis auf die Heidelbeeren verrühren. In die Form gießen und die Heidelbeeren darauf verteilen.
30 Minuten backen, bis der Rand goldenbraun ist und die Füllung fest ist. Vor dem Servieren abkühlen lassen.
Schmeckt hervorragend kalt aus dem Kühlschrank!
Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.
On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.
I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…
I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!
There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.
Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.
One year ago: Melon Ice Cream
Blueberry-Lemon-Tart
adapted from kiss my spatula
Ingredients:
crust:
-
100 g butter, at room temperature
-
110 g sugar
-
1 egg, at room temperature
-
150 g flour (if you want, substitute some of the wheat flour with whole wheat flour or spelt flour, which gives the crust a nutty flavour)
-
1 tsp baking powder
filling:
-
200 g blueberries
-
100 g cream
-
200 g sour cream
-
1 egg
-
3 Tbsp sugar
-
1 tsp vanilla extract (optional)
-
zest and juice of one lemon
Preheat the oven to 180 °C.
Butter a 28 cm tart pan with a removable bottom (if you have). Beat the butter with the sugar, until light and fluffy. Add the egg and mix well. Add the flour and the baking powder and mix until combined. Roll out the dough and lay out your tart pan with it. Prick the bottom a few times with a fork.
Whisk together the ingredients for the filling, except the blueberries. Pour it into the tart pan and spread on the blueberries.
Bake for about 30 minutes, until the edges are golden brown and the filling is set. Let it cool completely, before serving. Tastes great cold out of the fridge!