Sunday, 11 December 2011

Finnish Blueberry Tart


I am a sucker for a good Finnish dish. I haven't tried one I don't like yet...although I wasn't a fan of Kaalilaatikko as a kid which is a cabbage bake. I remember my brother and I cringing when we knew it was coming knowing it was cabbage, although I do recall I didn't actually mind the taste. I think I would like it now though, I will try it out myself one day.

A few months ago I got my hands on a cute little cookbook called the Nordic Bakery Cookbook, I wrote about it here. I decided to try the blueberry tart a few weekends back. Although I don't recall ever eating blueberry tart as a kid my Mum has said my grandmother often made berry desserts when she was a kid and she had to go out and collect the berries herself. We don't have that luxury here in the city, unfortunately, however in Finland the forrests are full of berries so berry based desserts are very popular.

In the Nordic Bakery Cookbook they use a rye crust however I decided to use my grandmother's famous ricotta pastry (quark pastry). You will find this pastry appears in quite a few of my recipes, sweet and savoury, and they are the basis for the Finnish Christmas Jam Tarts known as Joulutorttu. The pastry calls for a whole 250g block of butter, and as much as I can hear my arteries screaming out NOOO, my taste buds are screaming out YEEES! The pastry simply melts in your mouth. Although initially I wasn't sure how this quark pastry would tie in with the crème fraiche filling of this tart I was very pleasantly surprised. Of course after I had a wee slice (or two) I took the rest into the office, and the compliments were abundant. So I can confirm now the pastry was a hit with this very light but tasty filling.

This recipe is adapted from the Nordic Bakery Cookbook using my grandmother's famous quark pastry.

Pastry:
250g butter, cubed at room temperature
250g ricotta
250g plain flour
Mix butter and flour together with your fingers to form a crumby consistency.  Add ricotta and combine well to make dough. Roll out into a disc shape, wrap in cling wrap and place into the fridge for 30 minutes.
Take the pastry dough out of the fridge and roll out on a floured surface, fold into three (like an envelope) and roll out again. You need to make a circular shape to cover a 25-27cm flan tin, at about 10mm thickness. You may need to add a bit of flour to the dough to make it workable and less sticky. Once rolled out gently lift the dough with rolling pin and place into the greased tin. Press into the sides and cut off any excess.
Filling (adapted from the Nordic Bakery Cookbook):
150ml crème fraiche
150ml sour cream
1 egg, lightly beaten
40g caster sugar
1 tsp vanilla extract
250g blueberries
To make filling simply place all filling ingredients except the blueberries into a bowl and mix well.
I didn’t blind bake the pastry case before adding the filling but I would recommend you do so. Cover the base with baking paper and baking weights or a handful of rice and bake in preheated oven at 180oC for 10-12 minutes, until slightly golden. Remove from oven and add filling, top with blueberries and bake at 200oC for 25 minutes or until set and crust is golden brown.

12 comments:

  1. That looks delish!! I finished your book last night Peggy...a wonderful read...lots of ideas and inspiration...some of the things I had already started to do over the last couple of years, the wisdom that comes with age and experience. Thank you xx

    ReplyDelete
  2. noooooooooooooooooooooo it looks too good to be true. Oh man it is times like this I hate been allergic to dairy. It looks like heaven on a plate! xxx

    ReplyDelete
  3. Beg my pardon.
    I think I just drooled on my keyboard.
    :-) x

    ReplyDelete
  4. Um. YUM. MO! I can't believe my tummy is actually rumbling at 12.15am... sad state of affairs Peggy ;o)
    Thanks for sharing this beautiful recipe xo

    ReplyDelete
  5. Hi Peggy, as a food writer I couldn't scroll past your blog as I caught its name (fab name btw) on a website somewhere. Love your picture of the blueberry tart and think I'll have to try it this weekend. Did you use fresh or frozen blueberries? I guess frozen would make the filling too watery. Anyway very nice to meet you! Vanessa

    ReplyDelete
  6. Pegs, do you think this would work with mini tarts too? I'm keen to try this recipe for a baby shower and am wanting to serve finger food.

    ReplyDelete
  7. Hello Vanessa, how lovely of you to stop by. I love hearing how people come across my blog!

    I use fresh blueberries, have not tried it with frozen berries. I have my fruit and veg home delivered so I order fresh ones especially. :)

    I had a look at your blog, I am fascinated that you are a food writer, how lovely! Thanks for leaving me a note and I look forward to following you on your food endeavours in Aus.

    Peggy

    ReplyDelete
  8. Teresa I don't see why not, mini tarts would be lovely! Would you like me to try it out first? I have the ingredients and since it is super easy I'd be happy to give mini tarts a shot and let you know. What a great idea! They'd look great as minis with the tops filled in with berries.

    ReplyDelete
  9. i admit i scrolled straight down to the ingredients list. it looks and sounds so good...and then i scrolled back up and read your lovely words. what a great looking tart. that doesn't sound right does it. enjoy your day peggy. xo

    ReplyDelete
  10. That sounds fantastic, I'll take that! I can tell you Veronica it tastes as good as it looks. And it is so simple it's unbelievable something THAT easy could taste so delicious.

    Enjoy your day too Veronica. xo

    ReplyDelete
  11. Oh Peggy, thanks for offering to trial the minis - only if you want to. I think I will too!

    ReplyDelete
  12. OMG! I could make this. Swap the sugar for Dextrose and I'm in. Sounds YUM. Looks beautiful.

    ReplyDelete

I would REALLY love to hear your pretty thoughts. Since you're already here, why not leave me a comment?

Thank you for reading.

Note: only a member of this blog may post a comment.