Mix all the ingredients for the dough, preferably in blender, and put it in the fridge. Make filling: Melt butter and add the sugar as it dissolves. Remove from the heat. Grate the almond paste coarsely and add to the. Tear off the yellow of the lemons and stir into the. Stir until smooth. Stir in the eggs. Replace the pan on the plate and let the mixture simmer over low heat, stirring constantly until the mixture thickens slightly, it takes 15-20 minutes. Blanda ner rum. Take out the pie dough and press it out into a mold with removable edge, 22 cm i diameter. Spread the batter into the pie shell. and blueberries and snap na as a paddle wheel in the batter. Drizzle a little lemon juice over the blueberry bits. Do not use dusting sugar, for the burn. Press the pie dough along the edges. Bake in 200º for about 30 minutes. Serve with custard.

Pajdeg:
2 cup flour
80 g butter
1 egg yolk + home. some cold water
2 tablespoons granulated sugar
1 krm salt
grated zest of ½ lemon

Filling:
150 g butter
1 cup granulated sugar
300 g almond paste
3 eggs
rivet shall 1½ citron
4 tsp light rum (Curacao Orange is also possible)
1 krm salt
2-3 fixed, tangy flavor-rich blueberries + a squeeze
lemon juice dripping over
Smith goes well, Aromatherapy can also (shells can be left)

Custard:
2½ dl + 2½ cup whipping cream
1 tablespoons cornstarch
2 tablespoons granulated sugar
2 egg yolks
½ vanilla pod
½ tsp salt

the vanilla pod lengthways and place it in 2½ cups whipping cream in a small saucepan. Let it boil. Let it sit for fifteen minutes and pull. Scrape the grains of vanilla pod, stir them and throw rod. Mix the egg yolks, cornstarch, salt and sugar and stir well. Let the mixture simmer, whisking until thickened. Let it cool. Whip the remaining cream loose and stir it. Serve the cake.

Other:
10-12 bitar