ingredients:
For a pie 22 cm in diameter:
For the pie shell and crumble
180 g flour20 g almond powder1 / 4 tsp sodium bicarbonate1 / 4 tsp salt1 / 2 teaspoons cinnamon140 g melted butter90 g caster sugar50 g brown sugar1 / 4 tbsp vanilla extract or almonds
For blueberry jam:
250 g frozen or fresh blueberries100 g sugar for jam75 ml water100 g fresh blueberries
Preparation:
Preheat your oven to 180 掳 c.
The pie shell and crumble:
Prepare a greased tart pan.
In a large bowl, mix flour, almond powder, baking soda, salt and cinnamon.
In another bowl, mix the melted butter, caster sugar, brown sugar and almond extract.
Add the flour mixture and stir in with a spatula or wooden spoon.
Set aside a small ball of dough to use later to make the crumble.
Pour the dough into the mold and press with your fingers in the bottom and on the sides. Prick with a fork.
Bake for 12 to 14 minutes. Then take the baking pan out of the oven and let it cool for 15 minutes.
Blueberry jam:
Pour the blueberries and sugar for jam into a saucepan and heat over low heat. Mix with a spatula to crush the blueberries. Add the lemon juice and cook another 4 to 5 minutes. Dispose in a bowl.
Mounting:
When the pie shell is cool, pour blueberry jam into the bottom, place the fresh blueberries on top and crumble the remaining crumble dough over it.
Put in the oven for 30 minutes until the crumble turns golden.
Then take the baking pan out of the oven and let cool. Put in the fridge 15 minutes before unmolding and cutting into parts.
