How to make a blueberry galette tart step by step

Step 1 - preliminary preparations

• Take the egg out of the fridge in advance, crack it into a bowl and mix thoroughly with a fork. Set aside to warm to room temperature.
  50 g egg
• Take the butter out of the fridge and leave it to warm to room temperature and soften.
  120 g butter

Step 2 - preparing the shortcrust pastry

• Transfer the soft butter and powdered sugar to a bowl and mix thoroughly with a spatula until you get a smooth and uniform mass.
  80 g powdered sugar, 120 g butter
  
• If you have a kitchen scale, weigh out 50 g of the mixed egg and add it to the butter mixture.
  
• Mix thoroughly with a spatula until you get a smooth and uniform mass.
  
• Add the flour and ground almonds and combine briefly - until a smooth dough is obtained.
  210 g wheat flour, 30 g ground almonds
  
• Wrap the dough in cling film and refrigerate for about an hour.
  

Step 3 - preparing the blueberry mixture

• Wash the blueberries and pat them dry lightly.
  approx 300 g blueberries
• Add sugar and potato starch to the fruit - mix.
  50 g sugar, 1 tablespoon potato starch
  

Step 4 - preparing the almond crumble

• Place the crumble ingredients in a bowl and crumble with your fingers or a fork into a lumpy mixture.
  50 g butter, 50 g wheat flour, 25 g ground almonds, 50 g sugar
  

Step 5 - preparing the galette tart

• Turn on the oven to 200℃ (top/bottom heat mode).
• Take the chilled dough out of the fridge, place it between two pieces of baking paper and roll it out into a thin disc about 0.5 cm thick.
  
• Place the baking paper with the dough on a large oven tray (remove the top paper).
  
• Spread the blueberry filling onto the center of the dough - gently spread it over the dough, leaving a margin of about 3-4 cm at the edges.
  
• Gently fold the clean dough edges over the blueberries, creating a border.
  
• Finally, sprinkle the prepared crumble over the dough.
  

Step 6 - baking blueberry tart

• Place the tart pan in a hot oven and bake for about 30-35 minutes.
• After baking, gently cool the tart and serve it still warm - e.g., with ice cream :)