Norwegian Blueberry Tart

Ingredients

In this Norwegian adaptation of the Italian Crostata, we incorporate traditional Norwegian ingredients and flavors. The crust is made with almond flour, which adds a distinct nutty taste and a delicate texture. The filling is sweetened with honey instead of sugar, giving it a more natural and subtle sweetness. The addition of lemon zest enhances the tartness of the blueberries, creating a perfect balance of flavors. These adaptations infuse the Norwegian Blueberry Tart with a unique Nordic twist while still maintaining the essence of the original Italian Crostata. We alse have the original recipe for Crostata, so you can check it out.

• For the crust: For the crust:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (1 cup) almond flour 100g (1 cup) almond flour
• 150g (⅔ cup) unsalted butter, cold and cubed 150g (⅔ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling: For the filling:
• 500g (4 cups) fresh blueberries 500g (4 cups) fresh blueberries
• 3 tablespoons honey 3 tablespoons honey
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• For the glaze: For the glaze:
• 2 tablespoons apricot jam 2 tablespoons apricot jam
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 36g, 15g
• Protein: 5g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, almond flour, and granulated sugar for the crust. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, gently toss the blueberries with honey, lemon zest, and cornstarch until well coated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides.
6. 6.
   Pour the blueberry filling into the prepared crust, spreading it evenly.
7. 7.
   Fold the excess dough over the edges of the filling, creating a rustic, free-form crust.
8. 8.
   Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the blueberries are bubbling.
9. 9.
   In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the glaze over the warm tart to give it a glossy finish.
10. 10.
    Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use blanched almond flour for a finer texture in the crust.
• Blueberries — Rinse the blueberries gently and pat them dry before using to remove any excess moisture.

Tips & Tricks

• For an extra flavor boost, add a pinch of ground cardamom to the blueberry filling.
• Serve the tart warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter tart, you can sprinkle a little powdered sugar on top before serving.
• Feel free to experiment with different types of berries or a combination of berries for the filling.
• To prevent the crust from becoming soggy, you can sprinkle a thin layer of breadcrumbs or ground almonds on the bottom before adding the blueberry filling.

Serving advice

Serve the Norwegian Blueberry Tart at room temperature or slightly warmed. It pairs beautifully with a cup of freshly brewed coffee or a glass of cold milk.

Presentation advice

To enhance the visual appeal, dust the tart with a light sprinkling of powdered sugar just before serving. Garnish with a few fresh blueberries and a sprig of mint for an elegant touch.