Krunchy Blueberry Tarte

Ingredients for the dough:

120 g corn flour

80 g wheat flour

70 g sugar

coarse salt

150 g butter

1 egg yolk

1/4 tsp salt

75 g Krunchy Strawberry

Ingredients for the filling:

200 g raw marzipan

750 g blueberries

1 tbsp cornstarch

1-2 tsp freshly chopped thyme

For the coating:

1 egg

1 tbsp milk

1 pinch of salt

1 tbsp raw cane sugar

How to make it:

1. Dice the butter and knead it together with the flour, sugar, salt and egg yolk with your fingers to form a crumbly dough.
2. Roll out the dough on a lightly floured work surface to a circle 3-4 mm thick and lift onto a baking tray lined with baking paper.
3. Roll out the marzipan to a thin circle and place in the center of the dough (leave a margin of approx. 6 cm).
4. Wash the berries and mix with the remaining ingredients.
5. Alternate layers of berries and crunchy on the marzipan.
6. Fold the edge of the dough over the filling and press lightly.
7. Whisk the egg and milk. Brush the edge of the dough with it and sprinkle with sugar and salt. Bake the tart in the lower part of the oven at 200 degrees for about 45 minutes.