Blueberry tart with rye recipe

Miisa Mink
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Blueberry tart with rye recipe

The Nordic forests are full of blueberries in the summer, so they feature in many pies and desserts. This is a popular tart, with a crème fraîche and soured cream topping. It’s a simple and attractive option for the end of a casual meal with friends.

At a glance
  • Cuisine Scandinavian
  • Recipe Type Cake
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 25 mins
  • Serves 6 people
Ingredients
Equipment
  • 1 x 24cm loose-bottomed, fluted tart tin,greased
For the filling
  • 100 g (3.5oz) Crème fraîche
  • 150 ml (5.3fl oz) Soured cream
  • 1 Egg, lightly beaten
  • 40 g (1.4oz) Caster Sugar
  • 1 tsp Vanilla extract
  • 250 g (8.8oz) Blueberries
For the pastry
  • 100 g (3.5oz) Unsalted butter, softened at room temperature
  • 85 g (3oz) Caster sugar
  • 1 Egg, lightly beaten
  • 100 g (3.5oz) Plain flour
  • 60 g (2.1oz) Wholemeal rye flour
  • 1 tsp Baking powder

Step-by-step

  1. Preheat the oven to 200°C (400°F) Gas 6.
  2. Put the butter and sugar in a mixing bowl and beat until well mixed. Gradually add the egg, mixing well. Tip in the flours and baking powder and mix again until a dough has formed. Transfer the dough to the tart tin and push and press it into the tin until the base and sides are evenly covered with a neat layer of dough.
  3. To make the filling, put the crème fraîche, soured cream, egg, sugar and vanilla extract in a mixing bowl and mix well. Pour into the pastry case, then scatter the blueberries into the tart. Bake in the preheated oven for 25 minutes, or until the filling has set and the pastry is golden brown.

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Book: Nordic Bakery Cookbook by Miisa Mink

Photography: Peter Cassidy

Publisher: Ryland Peters & Small