Ingredients

Shortcrust pastry: 300g flour, 200g butter, 2 eggs
Filling: 500g bilberries, 75g sugar, 50g wheat semolina

Preparation

30 min - Cooking time: 30 min
Mix with your hands the flour, salt and butter to produce a crumbly mixture. Add the eggs to bind the pastry.
Roll out the pastry and line a buttered tart dish.
Pre-cook the pastry for 10-15 minutes, pricking the base with a fork (without adding the bilberries)
Cover with wheat semolina, add the bilberries, and then sprinkle with caster sugar.
Bake for 20 min in a hot oven (180°, th. 6)