Blueberry Tart

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.

Yield: serves 12

Blueberry Tart

Prep Time 30 minutes
Cook Time 30 minutes


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


  1. 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!
  2. 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.
  3. 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!


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6 comments on “Blueberry Tart”

  1. This one makes me want to go out and pick fresh Blueberries.

  2. I’m interested in how the rye flour would combine with the berries. Sounds like an experiment =)

  3. Sounds really great. I love how the tart filling is simple and not overly sweet seeming.

  4. Pilvi

    Aimee, how lovely! I love the presentation…Marimekko napkins, -nice touch! I think I am officially a Shugar-fan now!

  5. I knew I was saving those special napkins you gave me for a reason. Now I can finally use them 🙂

  6. That looks so creamy and satisfying.

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