I developed this recipe through a trail'n'error experiment. It succeeded
after 2 iterations and it's perfect
Find a good old-fashioned butter for this cake!

Blueberry (or Raspberry) Tart

Crust:

125 gram sugar (4.5 oz)
250 gram flour (9 oz)
1 tsp baking powder
150 gram butter (5.5 oz)
2 egg yolks

Mix the sugar, flour and baking powder. Add egg yolks and butter and
knead it all together until it is not crumbly. Let it cool in the fridge
30 minutes.

Spread it into a (10 inches diameter) springform pan or tall tart dish.
The crust should go 1.5 inch up the sides.

Soft center:

200 gram butter (7 oz)
200 gram sugar (7 oz)
3 eggs
150 gram marzipan (5.5 oz)
150 gram flour (5.5 oz)
1 tsp baking powder
1/4 cup milk
A handful of hazelnuts

200-250 gram blueberries or raspberries
2 oz of butter

Whip butter, sugar, eggs, marzipan (easier if you grate it) until it is
fluffy and uniform. Add flour, baking powder and milk. Fold in the nuts.
Pour this into the crust, distribute the berries evenly and press them
slightly down into the dough. Distribute small slices of butter over the
top.

Bake for 1 hour - 1 h 15 m at 180 C / 350 F (below the middle of the oven).

Variations
----------
It will probably also work with pears or apples. And you can sprinkle
with chopped nuts and pearl sugar on top.

"Michael Nielsen" > ha scritto nel messaggio
...
>I developed this recipe through a trail'n'error experiment. It succeeded
> after 2 iterations and it's perfect
> Find a good old-fashioned butter for this cake!
>
> Blueberry (or Raspberry) Tart
>
> Crust:
>
> 125 gram sugar (4.5 oz)
> 250 gram flour (9 oz)
> 1 tsp baking powder
> 150 gram butter (5.5 oz)
> 2 egg yolks
>
> Mix the sugar, flour and baking powder. Add egg yolks and butter and
> knead it all together until it is not crumbly. Let it cool in the fridge
> 30 minutes.
>
> Spread it into a (10 inches diameter) springform pan or tall tart dish.
> The crust should go 1.5 inch up the sides.
>
> Soft center:
>
> 200 gram butter (7 oz)
> 200 gram sugar (7 oz)
> 3 eggs
> 150 gram marzipan (5.5 oz)
> 150 gram flour (5.5 oz)
> 1 tsp baking powder
> 1/4 cup milk
> A handful of hazelnuts
>
> 200-250 gram blueberries or raspberries
> 2 oz of butter
>
> Whip butter, sugar, eggs, marzipan (easier if you grate it) until it is
> fluffy and uniform. Add flour, baking powder and milk. Fold in the nuts.
> Pour this into the crust, distribute the berries evenly and press them
> slightly down into the dough. Distribute small slices of butter over the
> top.
>
> Bake for 1 hour - 1 h 15 m at 180 C / 350 F (below the middle of the
> oven).

Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got also
a Photo?
Thank you
Pandora

Pandora wrote:
> Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got also
> a Photo?
> Thank you


I have a piece of it with me at work now, I can photograph that

wait....

"Michael Nielsen" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>> Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got
>> also
>> a Photo?
>> Thank you
>
>
> I have a piece of it with me at work now, I can photograph that
>
> wait....

Yes, please! If you haven't eat yet )))
Pandora
>

Pandora wrote:
> Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got also
> a Photo?
> Thank you

Ready:

http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg

Michael Nielsen wrote:
> Pandora wrote:
>> Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you
>> got also a Photo?
>> Thank you
>
> Ready:
>
> http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg

Looks outstanding, Michael! (and you know I don't care much for sweets, but
I'd have a slice of that!)

Jill

jmcquown wrote:
>> http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg
>
> Looks outstanding, Michael! (and you know I don't care much for sweets, but
> I'd have a slice of that!)

And it is so rich it can satiate my desires in such a slice. I wouldn't
even serve it with whipped cream (which I normally do with tarts) - I
tried that but it's just too much

I guess you could easilly serve 12 people with a single tart like this.

Michael Nielsen wrote:
> Pandora wrote:
> > Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got also
> > a Photo?
> > Thank you
>
> Ready:
>
> http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg

Oh my. That looks marvelous. I have a slew of blueberries and I've
been invited to a friend's house to help pick her raspberry bushes
clean. Unfortunately, raspberries this year are really, really, really
wonderful. I suspect that we won't manage to keep enough raspberries
to bake anything.

So, blueberries it will be.

Thanks, Michael.

Alexis.

"Alexis" > ha scritto nel messaggio
oups.com...
>
> Michael Nielsen wrote:
>> Pandora wrote:
>> > Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got
>> > also
>> > a Photo?
>> > Thank you
>>
>> Ready:
>>
>> http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg

Slurp and super slurp!!!!!!!!! Very good! From the recipe I thought it was a
tart!
(like the tart with marmelade over, but this is better).
Thank you.
pandora

Pandora wrote:
> Slurp and super slurp!!!!!!!!! Very good! From the recipe I thought it was a
> tart!
> (like the tart with marmelade over, but this is better).

Oh, is Pie the right name?

And sorry you haven't eat the tarte for me!
Thank you very much!
Pandora

"Pandora" > ha scritto nel messaggio
...
>
> "Michael Nielsen" > ha scritto nel messaggio
> ...
>>I developed this recipe through a trail'n'error experiment. It succeeded
>> after 2 iterations and it's perfect
>> Find a good old-fashioned butter for this cake!
>>
>> Blueberry (or Raspberry) Tart
>>
>> Crust:
>>
>> 125 gram sugar (4.5 oz)
>> 250 gram flour (9 oz)
>> 1 tsp baking powder
>> 150 gram butter (5.5 oz)
>> 2 egg yolks
>>
>> Mix the sugar, flour and baking powder. Add egg yolks and butter and
>> knead it all together until it is not crumbly. Let it cool in the fridge
>> 30 minutes.
>>
>> Spread it into a (10 inches diameter) springform pan or tall tart dish.
>> The crust should go 1.5 inch up the sides.
>>
>> Soft center:
>>
>> 200 gram butter (7 oz)
>> 200 gram sugar (7 oz)
>> 3 eggs
>> 150 gram marzipan (5.5 oz)
>> 150 gram flour (5.5 oz)
>> 1 tsp baking powder
>> 1/4 cup milk
>> A handful of hazelnuts
>>
>> 200-250 gram blueberries or raspberries
>> 2 oz of butter
>>
>> Whip butter, sugar, eggs, marzipan (easier if you grate it) until it is
>> fluffy and uniform. Add flour, baking powder and milk. Fold in the nuts.
>> Pour this into the crust, distribute the berries evenly and press them
>> slightly down into the dough. Distribute small slices of butter over the
>> top.
>>
>> Bake for 1 hour - 1 h 15 m at 180 C / 350 F (below the middle of the
>> oven).
>
> Gnam Gnam amd Yum Yum! this is a Good recipe, I will try. Have you got
> also a Photo?
> Thank you
> Pandora
>
>
When you whip the butter for the soft center, you put liquid butter or hard
butter?
The same question is for the Crust: do you use hard butter or soft butter or
butter softened at room temperature?
Thank you for clarification.
Pandora

Pandora wrote:
>>
> When you whip the butter for the soft center, you put liquid butter or hard
> butter?
> The same question is for the Crust: do you use hard butter or soft butter or
> butter softened at room temperature?


For the crust it is cold butter, leave it out a bit for the center so it
is soft enough (not liquid). I use electric mixer for the center, but
use hands for the crust (good finger muscle exercise).

"Michael Nielsen" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>>>
>> When you whip the butter for the soft center, you put liquid butter or
>> hard
>> butter?
>> The same question is for the Crust: do you use hard butter or soft butter
>> or
>> butter softened at room temperature?
>
>
> For the crust it is cold butter, leave it out a bit for the center so it
> is soft enough (not liquid). I use electric mixer for the center, but
> use hands for the crust (good finger muscle exercise).

I hate this kind of exercise ))
BTW I understand how to use butter!
Thank you. when I will make the cake, I'll tell you.
Pandora
>