Blackberry Pie

For the blackberry tart, sift the flour onto a work surface and make a well in the center. Add the butter flakes, the egg and the sugar.

Quickly knead everything into a smooth shortcrust pastry. Form into a ball, wrap in plastic wrap and place in the refrigerator for about 1 hour.

In the meantime, sort out the blackberries, wash and drain well in a sieve. Roll out the dough thinly and line a greased springform pan (diameter 26 cm) with it.

Make a rim of about 3 cm. Prick the dough several times with a fork and bake at 180 degrees for about 20 minutes.

Mix the cream well with the sugar and eggs and spread on the dough. Place the blackberries on top and bake the blackberry tart for another 30 minutes.

Preparation Tip:

The blackberry cake tastes even finer if you mix a packet of vanilla custard powder into the icing.

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