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Ingredients
- Torte Filling:
- 3 cups fresh blueberries
- 1/3 cup sugar
- 3 Tbsp quick-cooking tapioca
- 3 Tbsp water
- 1 tsp finely shredded lemon peel
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 egg yolks
- 2 1/2 cups dairy sour cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1 recipe Torte crust
- Blueberries for garnish
- Lemon slices, quartered for garnish
- Torte Crust:
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Details
Servings 12
Preparation
Step 1
For torte filling:
1. Preheat oven to 350 degrees F. In a medium saucepan, combine the 3 cups blueberries, the 1/3 cup sugar, tapioca, water, lemon peel, cinnamon, and nutmeg; let stand for 15 minutes. Cook and stir until berries are juicy and mixture bubbles. Pour into crust.
2. For topper, in a medium mixing bowl, beat egg yolks slightly; stir in sour cream, 1/2 cup sugar, and vanilla. Spoon onto fruit mixture.
3. Bake in preheated oven about 35 to 40 minutes or until topper is set. Cool in pan on wire rack for 1 hour. Loosen side of pan; remove side. Cover; chill in refrigerator for at least 4 hours.
4. To serve, if desired, garnish with blueberries and lemon pieces.
For torte crust:
1. Preheat oven to 400 degrees F.
2. In a medium mixing bowl, beat butter with an electric mier on medium speed for 30 seconds. Add sugar; beat until combined. Add egg yolk; beat until combined. Add flour, baking powder and salt; beat until combined. (Mixture will appear crumbly, but will come together when kneaded with hands.).
3. Press mixture onto bottom and 1 1/2 inches up the side of an 8-inch springform pan.
4. Bake in preheated oven for 15 minutes. Cool in pan on a wire rack.
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