° Granulated sugar
° 500 g of blueberries (picked in the mountains is even better)
+For the shortbread:
° plain flour
° 300 g flour
° 100 g icing sugar
° 200 g butter
° 2 eggs
- Preperation :
Preheaat oven 180 ° C (thermostat 6).
Start by preparing the shortbread dough. Pour the flour on a work surface, place the butter cut into pieces on top and crush together, rubbing your hands lightly to obtain a sandy mixture.
Crack the eggs into a bowl, add the icing sugar and mix.
Make a well in the center of the butter and flour mixture and pour in the eggs. Knead lightly in your hands, adding a little water if the mixture is too dry. Form a ball.
Roll out the dough with a rolling pin and line a previously buttered tart mold. Prick the bottom with a fork and pre-cook the dough for 10 to 15 minutes.
Garnish with the blueberries, return to the oven for 20 minutes. Stop the oven, sprinkle the tart with sugar and leave in the oven for 5 minutes while still hot.