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
My Finnish Blueberry Tart
90g Soft Butter (VERY unusual!)
50g caster sugar
200g plain flour
2 teaspoons of ground cardamon
1 tablespoon creme de something that you might have lying around
120g caster sugar
150g crème fraiche
23cm loose bottomed tart tin
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.
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!
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.
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.