Tarte à la brimbelle

Method

1. 1 Knead the brisée dough with cold butter, sugar, and cold water, then refrigerate for 1 hour.
2. 2 Roll out the dough to 3 mm thickness in the mold, then sprinkle semolina evenly over the base; the semolina absorbs the blueberry juice, so the crust won't be soggy.
3. 3 Mix the blueberries with sugar and grated lemon zest, then pour the mixture into a mold in a thick layer.
4. 4 Bake at 190 degrees for 35 minutes, or until the juice thickens around the edges of the cake.
5. 5 Let it cool completely before cutting because the hot cranberry juice is very thin, then sprinkle with powdered sugar.

With an appliance

• Air fryer 50 min

  Replace step 4: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.