Last week at work, it was pointed out that I’ve not baked anything for a few weeks, and as I actually had a weekend off, thought I’d do something about it!
The Nordic Bakery cookbook is one I often look through when I’m trying to decide what to bake, and many a time I’ve been drawn to the blueberry tart on its back cover, and finally, I’ve decided to make it.
What I love about Nordic cooking is that it features very simple, seasonal ingredients. Every summer, their forests are full of blueberries and this tart not only showcases the fruit, it’s also a surprisingly simple and easy thing to make, taking less than 50 minutes from start to finish.
BLUEBERRY TART WITH RYE
Serves 6 – 8
For the pastry
100g unsalted butter, at room temperature
85g caster sugar
1 organic eggs, lightly beaten
100g plain flour
60g wholemeal rye flour
1 teaspoon baking powder
For the filling
100g creme fraiche
150ml soured cream
1 organic egg, lightly beaten
40g caster sugar
1 tsp of vanilla extract
Preheat oven to 200C/400F/Gas 6.
- Put the butter and sugar in a mixing bowl and beat until well combined.
- Gradually add the egg, mixing well.
- Tip in the flours and baking powder and mix well until a dough is formed*
- Transfer the dough to the tart tin and push/press it into the tin until the base and sides are evenly covered with a neat layer of dough. Put to one side.
- To make the filling: put the creme fraiche, soured cream, egg, sugar and vanilla extract in a mixing bowl and mix well.
- Pour into the pastry case, then scatter the blueberries over the top.
- Bake for 20-25 minutes or until the filling has set and the pastry is golden brown.
- Allow to cool before eating.
And yes, it really tastes as delicious as it smells!
This was supposed to be made with rye flour but Waitrose didn’t have any. I substituted it with wholemeal plain flour.
**The dough was more like a cake mixture and even though a note in the front of the book stated that the doughs were far wetter than is usual, I wasn’t convinced. I added flour 10g at a time until I felt the right consistency was achieved. Feel free to ignore my advice!
The Nordic Bakery in Golden Square, London W1 is delicious. You have to go. One of it’s founders, Jali Wahlsten, contributed a walking tour of Marylebone to Max Fraser’s London Design Guide 2012-2013.
Photos my own. And apologies for such a terrible last picture. There was very little tart left to photograph once I got home as everyone at work devoured it in seconds. (The lighting at work is appalling to take photographs of in.)
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