Finnish Blueberry Tart Recipe

As you know I’m a BIG fan of Scandinavian cooking.  And this Blueberry tart is, for me. quintessentially Finnish. The pastry for this is so simple, and I’m reluctant to even call it a pastry as it’s not done in the traditional manner, but using a mixer with- shock horror- soft butter.  BUT this makes it easy to make, even for those terrified of their warm hands…. It also uses my FAV – Cardamon

Finnish Blueberry Tart

Cardamon Love

My Finnish Blueberry Tart

Ingredients:

Pastry

90g Soft Butter (VERY unusual!)

50g caster sugar

1 egg

200g plain flour

2 teaspoons of ground cardamon

salt

Filling

500g Blueberries

1 tablespoon creme de something that you might have lying around

120g caster sugar

2 eggs

150g crème fraiche

23cm loose bottomed tart tin

Method:

First make your pastry;

In your mixer, cream your butter and sugar together until pale and fluffy.  Beat in the egg slowly, then add the flour, cardamon and salt. Gather together into the soft dough, knead very briefly (it’s too soft to do too much), shape into a disc shape, and wrap in clingfilm.  Put this into the fridge for at least an hour.

Finnish Blueberry Tart

Lining the tart tin with pastry

Heat your oven, 180oC (160oC if fan-oven). Roll out the pastry on a floured surface, it is quite soft so take care.  BUT it’s a nice forgiving pastry should you need to repair it. Roll it out larger then the tin, carefully place into the tin and push the dough well into the corners of the tart tin, this helps reduce shrinkage problems.  Trim the edges for a neat finish.  Return this to the fridge for 30 minutes. Next line with greaseproof paper and baking bins.  Bake “blind” in the oven for 25 minutes.  Remove the beans and cook for a further 8 minutes.  This can be done the day before.

For the filling, reduce the oven to 160oC (140oC if fan-oven). Put all except a handful of the blueberries (keep for garnish) into  a small saucepan, with the alcohol and half of the sugar.  Cook gently on a low heat, stirring occasionally, until the berries start to burst.  Strain these through a metal sieve, reserving the liquid for porridge or smoothies!Finnish Blueberry Tart

Add the berries to the tart base.  Mix the crème fraiche, eggs and the remaining sugar in a bowl until combined, and spoon over the berries.

Finnish Blueberry Tart

Tart- Pre Baking

Bake for 30 minutes, until set, a slight wobble of the filling is perfect.  Leave to cool in the tin, and serve with some whipped cream.  Divine.

Blueberry Tart

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