Ingredients for approx. 10 pieces:
For the dough:
400 g wholemeal spelt flour
1 pinch of sea salt
approx. 150 g whole cane sugar
200 g butter
2 eggs
1/8 l cold water
In addition:
Butter for greasing the moulds
Some flour for rolling out
For the topping:
1 vanilla pod
¼ litre milk
¼ litre cream
4 eggs
150 g whole cane sugar
Approximately 200 g blueberry jam
½ teaspoon ground cinnamon
2 tablespoons orange peel liqueur
Optional:
A little whole cane icing sugar for dusting, if desired.
Preparation:
1. For the shortcrust pastry, knead the spelt flour with the sea salt, whole cane sugar, butter, eggs and water to form a dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. Grease the tartlet tins with butter. Roll out the chilled dough thinly on a floured work surface and place in the tins, carefully pulling up the edges.
3. Preheat the oven to 180 degrees C. Prick the bases several times with a fork, cover with baking paper and weigh down with pulses. Blind bake for about 10 minutes, remove the baking paper and pulses, and bake the bases for another 5 minutes until golden brown. Remove from the oven and leave to cool.
4. Reduce the oven temperature to 160 degrees C.
5. In the meantime, slit the vanilla pod lengthways for the topping. Place the pulp in a saucepan with the milk and cream and heat until boiling.
6. Beat the eggs and whole cane sugar in a bowl until frothy.
7. Beat the milk mixture into the egg mixture and allow the mixture to cool slightly.
8. Pour the cream into the moulds and bake for another 20-25 minutes until set.
9. Mix the blueberry jam with a little cinnamon powder and 2 tablespoons of orange peel liqueur.
10. Remove the cooled tartlets from the moulds. Just before serving, spread 1-2 tablespoons of blueberry jam on top and dust with icing sugar.
11. The tartlets taste best when freshly prepared.
My tips:
-
- You can obviously use a different type of jam, depending on your taste.
- Leave out the orange liqueur if children are eating the cake and replace it with orange juice if necessary.
Product description:
The term marmalade comes from the Portuguese word ‘marmelo’ = quince, and is the traditional name for a spread. It is made from boiled fruit and sugar. This means that the term marmalade is actually only permitted for products made from citrus fruits and similar fruits, which may contain visible pieces of fruit, e.g. peel. Products made from other fruits are actually referred to as jam. However, the collective term marmalade is usually used for fruit spreads.
