The recipe for blueberry tarte was one of the oldest one on the blog, first posted sometime in 2014. This year I baked it for a family event and changed the recipe a bit. I must say, although it’s not a lot of work to make it, the taste is absolutely lovely!
Ingredients for 1 pie dish:
For the piecrust:
100ml of oil
1 teaspoon of honey or maple syrup
200g of wholemeal flour
For the middle:
300g of low fat quark
300g of mascarpone
4 tablespoons of honey
1-2 tablespoons of lemon juice
1 vanilla pod
150g of blueberries
For the topping:
500g of blueberries
Pre-heat the oven to 200°C upper and lower heat.
Mix ingredients for the dough and knead the dough.
Then flatten the dough, put it in a pie dish and bake it blind for about 20-25 minutes (if necessary, use small cocktail sticks to keep the crust up or use baking parchment and dried legumes to keep the dough in place). Then let it cool down.
Let 150g of blueberries boil in 100ml of water, drain water away and purée berries. Let it cool down.
Mix quark with honey, vanilla and lemon juice and spread it on the piecrust. Add blueberry purée and blueberries.
Serve with mint and enjoy this lovely blueberry tart!
The stated amount of quark and blueberries might be a bit too much, depending on the size of your pie dish. If there are leftovers, keep them in the fridge and have them as a creamy desert or snack!