Author: The Kilted Chef

Ingredients:

• Generous 1/4^th cup butter (1/4 cup plus 1 tbsp)
• 1/3 cup vanilla sugar or 1/3 cup granulated sugar plus 1 tsp vanilla extract
• 1 egg
• 2/3 cup rye flour
• 2/3 cup all purpose flour
• 1 tsp baking powder
• Pinch of cardamom
• 1 generous cup of fresh wild blueberries
• 1 cup sour cream
• 1 egg
• ¼ cup vanilla sugar (or ¼ cup granulate sugar)
• 1 tsp grated lemon zest
• ¼ tsp cardamom
• 1/8^th tsp almond extract

Instructions:

1. Preheat oven to 375F.
2. Butter a tart pan with a removable bottom.
3. Cream the butter and vanilla sugar together. Add the egg, both flours and the cardamom. Mix until a loose dough is formed.
4. Place the dough into the tart pan and use your fingers to spread the dough evenly across the bottom and up the sides.
5. Use a fork to prick the bottom and sides of the dough and blind bake for 10 minutes.
6. Meanwhile combine the  sour cream, egg, vanilla sugar, lemon zest, cardamom and almond extract, mix well.
7. Spread the fresh wild blueberries in the tart and then pour the sour cream mixture over top, use a spoon to spread evenly.
8. Bake for 30 minutes and allow to cool in the pan for another 30 minutes.

Yield: Serves 8