Finland

FINLAND: Mustikkapiirakka

Thanks to one of my oldest pals Charlie Stuart for suggesting this one. We went to school together (and Charlie also went to UWC Atlantic) and have known each other for 40 years…

INGREDIENTS:

For the crust:
12 T. unsalted butter, softened
½ cup regular sugar + 2 T. light brown sugar
1 large egg
1 ½ cup flour (7 oz. weighed)
1 tsp. baking powder

For the filling:
1 ½ cup fresh blueberries or use frozen wild blueberries (strongly preferred!)
¾ cup Crème fraîche
¼ cup Viili (Finnish stretchy yogurt) – if unavailable, use plain full-day Greek yogurt or full-fat sour cream (Daisy brand strongly preferred)
1 large egg
4 T. Light brown sugar
1 tsp. vanilla extract
An optional dusting of fresh cardamom if you’re so inclined 

DIRECTIONS:

Preheat the oven to 375 degrees. Lightly oil or spray a 10″ tart pan, or you could probably use a 9″ pie plate.

Make the crust: cream together the butter and ½ cup + 2 T. sugar until fluffy and light yellow. Mix in the egg, then stir in the flour and baking powder just until mixed.

Turn the dough, which should be malleable, but mostly in a ball, into your greased pan and use your hands to push it into an even layer across the bottom and up the sides of the pan.

It will look like it is filling the pan, and that’s okay; the berries and filling take up relatively little room. Bake the (empty) crust for 10 mins. and remove to the counter to cool slightly.
While your crust bakes, whisk together the creme fraiche, yogurt, egg, 4 T. sugar, vanilla and salt. The filling will be a very thin, pourable consistency.

Spread the blueberries evenly across the par-baked crust. Carefully pour the creme fraiche filling over and around the berries until the crust is filled evenly.

Carefully return to the oven and bake for 30-35 mins. until the edges are golden brown and the filling around the edges is set. When you jiggle the pan slightly, you should see only a slight movement of filling in the center, not waves of uncooked liquid.

Remove from the oven and cool at room temperature for at least 40 mins. Dust with optional cardamom. Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top. The tart will keep in the refrigerator for up to 5 days