Lemon tart with blue berries and rosemary

Name: lemon tart with blue berries and rosemary
Total time: 20 min
Yield: 8
Ingredients: 200 gram flour; 1 tablespoon flour; 125 gram almond; 150 gram sugar; 3 lemon; 175 gram butter; 3 egg; 150 gram butter; 250 gram blueberry; 1 twig rosemary; 10 edible violet; powdered sugar

Ingredients

Directions

Preheat the oven to 190ºC.
Roll out the dough on a floured surface and place it in the tart mold.
Place parchment paper with baking tin on the dough and bake the bottom for about 15 minutes in the middle of the oven.
Remove the baking paper with the baking tray filling and bake for another 10 minutes.
Let the soil cool down on a grid.
Lower the oven temperature to 170ºC.
For the filling, beat the eggs with the rest of the sugar, the rest of the lemon zest and half of the lemon juice.
Add the melted butter, the rest of the lemon juice and the rest of the ground almonds and mix well.
Pour this filling onto the cake base and bake for 35 to 40 minutes in the oven until the filling has solidified.
Allow the cake to cool on a grid.
Mix the blueberries with the rosemary and divide them in a line over the cooled cake.
Garnish with violets if necessary and dust the cake with icing sugar.