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In a bowl put flour, sugar, flavored sugar, ground almonds, baking powder and a pinch of salt. Stir lightly to blend. Add the cold butter, cut into cubes and start kneading with your fingertips, until you get a lot of crumbs. Add 2-3 tablespoons of cold milk (enough to bind the dough) and knead until you get a smooth and non-sticky dough. Wrap in cling film and refrigerate for 1 hour.
Put the dough on a piece of baking paper and spread it in a round sheet about 0.5 cm thick. Put the baking sheet with the dough in the pan.
In a bowl, mix the mascarpone with sugar and vanilla essence. If you consider it necessary, you can add a little more sugar.
Pour the mascarpone cream over the dough in the pan, leaving a margin of a few centimeters. We also put the blueberries, then we raise the edges of the dough over the cream, forming a border.
Put the tray in the oven for 20-25 minutes, until the dough is lightly browned.
The top will be soft and fragile, so we will leave it to cool in the tray. After cooling, the worktop will be hardened enough to be maneuverable.