Gâteau renversé aux petits fruits Thermomix Varoma

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: blackberries

Frozen blueberries are often more affordable and convenient.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar can be more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickening alternative.

Preheat the oven to 400°F (200°C).

In a bowl, combine flour, sugar, and salt.

Cut in butter until the mixture resembles coarse crumbs.

Stir in ice water until the dough comes together.

Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

In a mixing bowl, toss blueberries with lemon juice, sugar, cornstarch, and vanilla extract.

Roll out the dough on a floured surface into a rough circle.

Transfer the dough to a baking sheet lined with parchment paper.

Spoon the blueberry mixture into the center of the dough, leaving a border.

Fold the edges of the dough over the blueberries, pleating as necessary.

Beat the egg with milk and brush the mixture over the crust.

Sprinkle additional sugar on top of the crust.

Bake for 35-40 minutes until the crust is golden and the blueberries are bubbly.

Let cool for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens