Blueberry tart

Name: Blueberry tart - Marcela P.
Ingredients: 6 eggs 50 g flour 100 g sugar 50 ml oil 50 ml milk 150 g blueberries vanilla sugar lemon zest baking powder

Dessert - Blueberry tart by Marcela P. - Recipia

Blueberry tart is a simple dessert with a soft base and fruit spread throughout the composition. It is made from eggs, milk, oil, flour, and blueberries, with lemon zest adding a pleasant and subtle flavor. The blueberries are dusted with flour before being added to the batter to prevent them from sinking to the bottom during baking. After cooling, the tart can be dusted with vanilla sugar or powdered sugar flavored with vanilla. Quick Info Preparation Time: not specified in the original recipe Baking Time: approximately 35-45 minutes Total Time: preparation time plus 35-45 minutes of baking Servings: the number depends on the size of the slices Difficulty: easy Recipe Type: fruit cake, suitable for small children Ingredients 6 eggs 50 g flour 100 g sugar 50 ml oil 50 ml milk 150 g blueberries 1 teaspoon baking powder Zest of one lemon Vanilla sugar or powdered sugar flavored with vanilla, for decoration Preparation Method 1. Wash the blueberries and let them drain well. Then gently dry them on a kitchen towel. It is important that they are not too wet when added to the batter. 2. Separate the egg yolks from the whites. Place the yolks in a bowl and mix them with the sugar until you obtain a light cream. 3. Gradually pour in the oil, mixing continuously. Then add the milk, also gradually and without stopping mixing. Add the lemon zest as well. 4. In another bowl, beat the egg whites until foamy. 5. Fold the beaten egg whites into the yolk mixture. Mix carefully to obtain a uniform batter. 6. Add the flour mixed with the teaspoon of baking powder. Gradually add the flour and mix after each addition until no dry areas remain in the mixture. 7. Dust the dried blueberries with flour. A thick layer is not needed; just a light coating is sufficient. This step helps the fruit remain distributed in the batter and not all gather at the bottom of the tart. 8. Pour the mixture into a baking tray lined with parchment paper. Add the blueberries on top and let them sink into the batter. 9. Bake the tart at moderate heat for about 35-45 minutes. The duration may vary depending on the oven. When done, the surface will take on a brown color. 10. Remove the tray from the oven and let the cake cool. Once cooled, sprinkle with vanilla sugar or powdered sugar flavored with vanilla and cut the tart into slices. Why I make the recipe often It is an easy cake to prepare, with common ingredients and a batter that does not require complicated techniques. The blueberries provide enough flavor, and the lemon zest makes the taste fresher without needing additional ingredients. For children, it can be cut into small pieces and served after it has completely cooled. Another advantage is that the batter is prepared quickly, and the part that requires the most attention is just incorporating the egg whites and flour. The tart is suitable for a simple homemade dessert, without cream or complicated decoration. Tips The blueberries should be rinsed and dried before being dusted with flour. If they remain wet, the flour will not adhere well to them, and the fruit may sink more easily in the batter. Do not overmix the batter after adding the egg whites and flour. It is enough to obtain a homogeneous mixture. Excessive mixing can make the batter less airy. Use only the yellow part of the lemon zest. The white part underneath can have a bitter taste. Baking time is approximate. The oven should be monitored towards the end, as the tart is done when the surface turns brown and the batter is baked. Let the cake cool before dusting and cutting it. While it is hot, the slices may break more easily. Substitutions In the basic recipe, blueberries are the fruit used, and no other quantity or combination of fruits is indicated. If you want to change the fruit, it should be ensured that they are well drained and dried before being added to the batter. The quantities and behavior of other fruits may vary, so the result will not be identical to that of the blueberry tart. For decoration, you can use either vanilla sugar or powdered sugar flavored with vanilla, just as mentioned in the recipe. It is not necessary to use both. Variations You can leave the tart without powdered sugar on top if you prefer a less sweet dessert on the outside. The base already contains sugar, and the blueberries provide the fruit flavor. The lemon zest can be kept in the desired amount, depending on how pronounced you want the citrus flavor to be. It is one of the ingredients that is pleasantly felt in this cake, so it is worth adding if you have a suitable lemon for grating. Serving Ideas The tart can be served plain, after cooling, dusted with vanilla sugar or powdered sugar flavored with vanilla. It is cut into slices and can be offered as a dessert or snack. For small children, it is better to let it cool well, then cut it into age-appropriate pieces. If prepared for a child, the amount of powdered sugar on top can be reduced or omitted. Frequently Asked Questions Why are the blueberries dusted with flour? The blueberries are dusted with flour to prevent them from all sinking to the bottom of the tray during baking. They should be rinsed and well dried beforehand, then lightly coated with flour. Can I use frozen blueberries? The original recipe specifies rinsed and dried blueberries, without mentioning the use of frozen ones. If you choose to use frozen blueberries, they should be thawed and well drained, but the result may differ due to the water released by the fruit. How do I know when the tart is baked? The tart is done when it takes on a brown color on the surface, after approximately 35-45 minutes of baking at moderate heat. The exact duration depends on the oven. When can I cut the cake? After removing it from the oven, let it cool. Cutting the tart while it is hot can lead to slices that break or deform. Can I omit the vanilla sugar on top? Yes. Vanilla sugar or powdered sugar flavored with vanilla is used for decoration and can be omitted. Nutritional Values The values below are estimates for the entire tart, calculated based on the mentioned ingredients. They do not include the vanilla sugar or powdered sugar used at the end or the small amount of flour used for dusting the blueberries, as this is not specified separately. For the entire recipe: Calories: approximately 1,500-1,600 kcal Protein: approximately 44-46 g Carbohydrates: approximately 155-165 g Fats: approximately 75-80 g The values for one slice depend on the number of pieces. For example, if the tart is cut into 8 slices, one slice would have approximately 190-200 kcal, 5-6 g of protein, 20 g of carbohydrates, and 9-10 g of fat. These figures are indicative and may vary depending on the size of the eggs, type of milk, amount of sugar used for decoration, and size of the slices. Storage and Reheating The tart should be kept covered, in a cool place or in the fridge if it is very hot. Because it contains blueberries, it is preferable to consume it within a short time and not leave it uncovered, as it can dry out. It does not need to be reheated. It can be served cold or left at room temperature for a while before consumption. If you choose to heat it, do so only lightly, as the base can dry out when heated too much.

Blueberry tart

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