Blueberry tart
Matte pie
- 300 GRAM SELF RAISING FLOUR
- 150 GRAM SUGAR
- 100 GRAM BUTTER, soft
- 2 EGGS
- 1 CUP SOUR CREAM
- 100 GRAM BLUEBERRIES
- 1 TSP GINGER POWDER
- 1 TSP CINNAMON
- 200 GRAM PUFF PASTRY
- 200 GRAM COTTAGE CHEESE
- 6 TBSP SUGAR
- 2 EGGS, split
Mix the butter with the sugar and beat for a few minutes. Add the eggs, the ginger powder and the cinnamon and beat a few minutes more. Stir in the sour cream and flour and finally the blueberries. Put this mixture into a cake mold and bake 50 minutes at 160 degrees Celsius.
Roll out the pastry and line 8 small molds with it, and cut out 8 circles to serve as lids. Bring the milk to the boil, add the buttermilk and continue to heat until the milk curdles. Put a dish cloth in a sieve and pour the milk through (see the process of making cottage cheese). Mix this with 2 eggs, 2 egg yolks, the almond powder and essence and the sugar. Beat the remaining egg whites until they are fluffy and carefully fold them into the mixture. Put the mixture into the molds and close them with the pastry lid. Bake the pies 20 minutes in the oven at 190 degrees Celsius.
"Matte" is the Belgian name for curdled milk. Matte pie is a recipe from the town Geraardsbergen in the Belgian province Oost-Vlaanderen.
Click
for Worldcook's recipe page