Recipe of the week: blueberry tart
Cherries, blackberries or raspberries can also be used for this simple, foolproof recipe
This is a Nordic classic and quite unique in its flavours, says Matthew Jones – the rye flour brings a lovely nutty sweetness to the dough and the custard carries the tartness of the blueberry filling. Other berries can be used for this simple, foolproof recipe: cherries, blackberries or raspberries all work beautifully.
Serves 6-8 people
Ingredients
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
For the pastry:
- 100g plain flour, plus extra for dusting
- 50g dark rye flour
- 100g caster sugar
- 1 tsp baking powder
- 100g unsalted butter, at room temperature, cubed, plus extra for greasing
- 1 egg, lightly beaten
for the filling:
- 160g sour cream
- 80g double cream
- 1 egg, lightly beaten
- 35g (3 tbsp) caster sugar
- 1 tsp almond extract (optional)
- 300g blueberries
Method
- To make the pastry, combine the flours, sugar and baking powder in a mixing bowl. Add the butter and rub it in with your fingertips until you have rough breadcrumbs. Gradually add the egg, beating it in until completely incorporated. Bring the dough together and press it into a small disc. Cover the dough with baking paper and chill in the refrigerator for at least 30mins (this will allow the gluten to relax and make it easier to roll out later).
- While the pastry is chilling, make the filling. Combine the sour and double creams, egg, sugar and almond extract, if using, in a large mixing bowl and briefly whisk together until well combined. Set aside.
- Preheat the oven to 180°C fan (gas 6). Butter a 25cm loose-bottomed fluted tart tin.
- Remove the pastry dough from the refrigerator and transfer to a lightly floured work surface. Dust the surface of the dough with flour and use a rolling pin to roll it into a circle at least 1-2cm larger than the tart tin. Make sure you move the pastry around frequently and dust the work surface with more flour, if needed, to ensure it doesn’t stick.
- Roll the pastry onto the rolling pin and carefully unroll it over the tin. Carefully press the pastry into the creases and sides of the tin to line it, allowing any excess to hang over the sides. Roll the rolling pin across the top of the tin to neatly trim away the excess pastry. Place the pastry-lined tin on a baking sheet.
- Tip the blueberries into the tart to evenly cover the base and pour in the filling. Bake for 28-30mins until the filling has set and the crust is golden.
- Enjoy the tart while warm, with a drizzle of fresh cream.
Taken from Bread Ahead: The Expert Home Baker by Matthew Jones, published by Hardie Grant at £26 (available at The Week Bookshop for £20.99).
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
'Republicans want to silence Israel's opponents'
Instant Opinion Opinion, comment and editorials of the day
By Harold Maass, The Week US Published
-
Poland, Germany nab alleged anti-Ukraine spies
Speed Read A man was arrested over a supposed Russian plot to kill Ukrainian President Zelenskyy
By Peter Weber, The Week US Published
-
Today's political cartoons - April 19, 2024
Cartoons Friday's cartoons - priority delivery, USPS on fire, and more
By The Week US Published
-
6 serene homes in Vermont
Features Featuring a four-level Shaker barn in Hartland and a Scandinavian-inspired home in Stowe
By The Week US Published
-
Amanda Montell's 6 favorite books that will expand your knowledge
Feature The linguist recommends works by Mary Roach, Alice Carrière, and more
By The Week US Published
-
Rowan Beaird recommends 6 compelling books from the 1950s
Feature The author recommends works by Patricia Highsmith, Shirley Jackson, and more
By The Week US Published
-
6 spacious homes with great rec rooms
Feature Featuring a suspended fireplace in Arizona and a marine-themed home in Maine
By The Week Published
-
Recipe: gnocchi di spinaci (spinach gnocchi)
The Week Recommends Forget the potatoes for this gnocchi made of the 'classic combination' of spinach and ricotta
By The Week UK Published
-
Stephen Graham Jones' 6 scary books with deeper meanings
Feature The best-selling author recommends works by Stephen King, Sara Gran, and more
By The Week US Published
-
6 stylish homes on the top floor
Feature Featuring a 1925 art deco high-rise in San Francisco and a factory-turned-home in Los Angeles
By The Week US Published
-
The Anxious Generation: US psychologist Jonathan Haidt's 'urgent and essential' new book
The Week Recommends Haidt calls out 'the Great Rewiring of Childhood' phenomenon
By The Week UK Published