Blueberry tart with rye recipe

• 1 x 24cm loose-bottomed, fluted tart tin,greased
• 100 g (3.5oz) Creme fraiche
• 150 ml (5.3fl oz) Soured cream
• 1 Egg, lightly beaten
• 40 g (1.4oz) Caster Sugar
• 1 tsp Vanilla extract
• 250 g (8.8oz) Blueberries
• 100 g (3.5oz) Unsalted butter, softened at room temperature
• 85 g (3oz) Caster sugar
• 1 Egg, lightly beaten
• 100 g (3.5oz) Plain flour
• 60 g (2.1oz) Wholemeal rye flour
• 1 tsp Baking powder

1. Preheat the oven to 200C (400F) Gas 6.
2. Put the butter and sugar in a mixing bowl and beat until well mixed.
3. Gradually add the egg, mixing well.
4. Tip in the flours and baking powder and mix again until a dough has formed.
5. Transfer the dough to the tart tin and push and press it into the tin until the base and sides are evenly covered with a neat layer of dough.
6. To make the filling, put the creme fraiche, soured cream, egg, sugar and vanilla extract in a mixing bowl and mix well.
7. Pour into the pastry case, then scatter the blueberries into the tart.
8. Bake in the preheated oven for 25 minutes, or until the filling has set and the pastry is golden brown.

egg, sugar, vanilla, blueberries, butter, sugar, egg, flour, wholemeal rye flour, baking powder

Taken from www.lovefood.com/guide/recipes/12800/miisa-minks-blueberry-tart-with-rye (may not work)