I have a friend, Pilvi, who is from Finland. When ever we get together, we either do crafts or make food for eachother. I have to admit she is a much better crafter than myself! But I learn alot from Pilvi. For instance…when you read a recipe in Finnish, “vatka” means to beat. It does not translate into Vodka. I know. I thought it would too! Could be quite the mistake!
In one of our recent luncheons together, Pilvi made this wonderful Blueberry Tart. Apparantly in Finland, everyone knows how to make a berry tart. And, everyone has their own twist on it! This recipe was title “Mom’s berry pie.” It’s delicious. Another thing I learned…rye is quite the rave in Finland! This recipe uses half rye flour (I found it at Kroger) and half regular flour. You can certainly use all purpose instead, and skip the rye all together. I love the way the rye flour pairs with the blueberries! I hope you enjoy this recipe as well! Besides, I did all the work for you! This recipe was written in Finnish. Okay, kidding, but it was written with foreign measurements….you know, deciliters and grams.
One other item to note. Pilvi made this for me in her big Finnish tart stoneware plate (okay, that’s not the actual name…but that’s how I would describe it).
It was much bigger than my regular sized tart or pie pan. Which is why my crust is so thick. I will probably not use as much crust on the sides next time. The filling in this tart is so delicious. Not overly sweet, just perfect. In Finland, people make this with all kinds of berries, rhubarb, peaches. So go crazy! I enjoyed the blueberry.
for the crust:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup flour
- 1/2 cup rye flour
- 1 tsp baking powder
for the filling:
- 1 cup sour cream
- 2 oz cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup blueberries
- To make crust, beat butter and 1/2 cup sugar. Beat in egg. Add flours and baking powder. Press into a large tart pan (over 9 inch). If you only have pie plates or regular sized tart pans, this is alot of crust. Pilvi has this REALLY big tart pan (I estimate it at 11-12 inch). I would suggest pressing it up the sides in a THIN layer, and have it thicker on the bottom crust. The crust is very sticky, like batter, so I floured my finger tips and kept pressing!
- To make filling, beat sour cream, cream cheese and sugar, about 3 minutes. Beat in egg and vanilla. I use frozen blueberries, shake a little flour on them (to keep them from sinking to the bottom of the dish) and fold them into the batter. Pour over crust.
- Bake in a 350 degree oven for about 30 minutes. Remove from oven, allow to set for 15 minutes. Can be served warm or chilled. Enjoy!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**