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
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
- 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).