Livonian Berry Tart

Ingredients

While the original Pastafrola is a sweet tart with a shortbread crust and a quince or sweet potato filling, the Livonian Berry Tart takes inspiration from Livonian cuisine and incorporates local berries as the main ingredient. The Livonian version also uses a buttery and crumbly crust, similar to the original, but the filling is adapted to highlight the flavors of Livonian berries. We alse have the original recipe for Pastafrola, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups mixed Livonian berries (lingonberries, cloudberries, raspberries) 2 cups mixed Livonian berries (lingonberries, cloudberries, raspberries)
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 37g, 18g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until the mixture 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.
3. 3.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   In a separate bowl, gently toss the Livonian berries with sugar, cornstarch, and lemon juice until well coated.
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan.
7. 7.
   Transfer the rolled-out dough to the tart pan and press it gently into the bottom and sides.
8. 8.
   Pour the berry mixture into the tart shell, spreading it evenly.
9. 9.
   Bake the Livonian Berry Tart for 35-40 minutes, or until the crust is golden brown and the berries are bubbling.
10. 10.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Livonian berries — If fresh Livonian berries are not available, you can use frozen berries. Thaw them before using and drain any excess liquid.
• Lingonberries — These tart berries are a staple in Livonian cuisine. If you can't find lingonberries, cranberries can be used as a substitute.
• Cloudberries — These golden berries have a unique flavor. If cloudberries are not available, you can use a combination of raspberries and apricots for a similar taste.

Tips & Tricks

• For a decorative touch, sprinkle some powdered sugar on top of the tart before serving.
• Serve the Livonian Berry Tart with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• If you prefer a sweeter tart, you can increase the amount of sugar in the filling according to your taste.
• Make sure to let the tart cool completely before slicing to allow the filling to set.

Serving advice

Serve the Livonian Berry Tart at room temperature or slightly chilled. Cut it into wedges and serve on dessert plates or individual serving dishes.

Presentation advice

To enhance the presentation, garnish the Livonian Berry Tart with a sprig of fresh mint or a few extra berries on top. Serve it on a decorative dessert platter or cake stand.