Blackberry Cobbler!!

* Ingredients :

+For the shortcrust pastry
°4 tbsp. at s. powdered sugar or caster sugar
°4 tbsp. at s. of almond powder
°½ lemon
°1 egg
°350g blueberries
°1 small pinch of salt or fine salt
°150g butter
°100g sugar
°1 egg
°250g of flour


Preparing shortcrust pastry. In a bowl, sift the flour, sugar and salt. Form a hollow in the center then add the still cold butter cut into cubes. Work quickly with your fingertips to achieve the sandy consistency. Add the lightly beaten egg and work until the preparation becomes homogeneous. Form a ball.
Wrapping ball of dough in cling film also leave it in the refrigerator for at least an hour. Only half of the shortcrust pastry will be used, the other half can be frozen wrapped in cling film.
Wash the blueberries in clear water. In a salad bowl, mash half of the blueberries (keep the other half whole apart) then add the sugar and the almond powder and mix well.
Remove the dough from the refrigerator, leave it for a few minutes at room temperature then roll out the dough and cover the molds with it. Prick the bottom with a fork and pour the crushed blueberry preparation evenly over the tart shells. Add the rest of the whole blueberries then add the second layer of dough to cover the whole. With sharp knife, forming decorations (this mainly allow steam to come out of the pies).
Beat the egg and brush the tops of the pies. Store for half an hour in the fridge.
Preheat the oven to 200°C. Bake the small pies at this temperature for 20 minutes then lower to 170° for the remaining 30 to 40 minutes.
Remove from the oven and let cool before unmolding. Serve warm or cold (with a little fresh cream for the greediest).

Enjoy !