Blueberry Sour Cream Tart

Take the butter out of the fridge in advance to soften. Wash and dry the blueberries.

Beat the softened butter with sugar and the egg using a mixer until smooth. Add the sifted flour and salt, then knead into a soft, pliable dough.

Line a baking pan with parchment paper. Press the dough into the pan, forming a 4 cm crust edge. Prick the bottom with a fork and chill in the refrigerator for 20 minutes.

Whisk together the sour cream, sugar, starch, and eggs until smooth.

Scatter the blueberries over the chilled crust and pour the sour cream mixture over them.

Bake at 180°C (350°F) for 40–45 minutes until the crust is golden and the filling is set.