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A crispy short bread, a layer of thin custard, fresh blue berries harvested in the wild, a few mint leaves for colour and scent, and a shiny veil of lavender syrup brushed on the surface make a magic combination. Mirtilli is one of the typical desserts that appear in the windows of pastry shops in
spring time - the fabulous fresh fruit tarts - and the blueberry is one of Maine's most excellent products. The lavender adds a refreshing touch.
Make the dough in this way:
Flour 250 gr ( 8 Oz)
Butter 170 gr ( 6 Oz)
Powdered Sugar 100 gr ( 3 Oz)
Egg Yolks 2
A pinch of salt
Smash the butter on the table using two spatulas. Incorporate the powdered sugar and egg yolks, then the flour and salt.
Wrap the dough in plastic film and refrigerate for 1 hour.
Roll the dough between two sheets of parchment paper, cut it round and line a baking pan 24 cm (10 inches) diameter. Make some holes on the surface.
Bake in a pre-heated oven at 180° C (350 F) for 15 minutes.
Let it cool before spreading the custard, then blueberries and lavender syrup.