Swedish blueberry pie

Name: Swedish blueberry pie - Zamfira L.
Ingredients: For a 24 cm form: 100 g of butter 85 g of superfine sugar One egg 100 g of wheat flour 60 g of rye flour One teaspoon of baking powder For the filling: 250 g of thick sour cream (100 g of Creme Fraich

Dessert - Swedish blueberry pie by Zamfira L. - Recipia

The first time I made this Swedish tart with blueberries, I wanted something quick that wouldn't take half a day in the kitchen. I found the recipe in an old magazine, and I was drawn to the combination of a simple crust, light cream, and fruit. With blueberries on hand, you really don't need many explanations or special techniques. It's one of those cakes where the basic ingredients do all the work. Quick Info Total time: about 45 minutes Preparation time: 15-20 minutes Baking time: 25 minutes Servings: 8 (for a 24 cm pan) Difficulty: easy Recipe type: quick dessert, fruit cake Ingredients For the dough: 100 g butter 85 g superfine sugar 1 egg 100 g wheat flour 60 g rye flour 1 teaspoon baking powder For the filling: 250 g thick sour cream (you can use 100 g crème fraîche and 150 g sour cream, if you have) 1 egg 40 g superfine sugar The seeds from one vanilla bean For the fruit layer: 250 g fresh blueberries Preparation method 1. Preheat the oven to 200 degrees Celsius. No fan is needed; the regular setting is sufficient. 2. In a bowl, cream the softened butter with the sugar until you get a cream. Use a whisk or a wooden spoon; no mixer is needed. When the mixture becomes light in color and airy, add the beaten egg and incorporate it. 3. Add the wheat flour, rye flour, and baking powder. Mix until you get a homogeneous, soft, and slightly elastic dough. Don't overdo it; just mix until it comes together. 4. Transfer the dough to the tart pan (24 cm in diameter). Flatten it with your hand or the back of a spoon so that it covers the base and raises a small edge on the sides. It doesn't have to be perfectly smooth, just even in thickness. 5. For the filling, combine the thick sour cream (or the crème fraîche and sour cream combination) with the egg, sugar, and vanilla seeds. Mix just enough to combine. Don't overbeat. 6. Pour the sour cream mixture over the dough in the pan. Spread it gently with a spatula if needed. 7. Sprinkle the blueberries over the cream, covering the entire surface. 8. Bake the tart in the oven for 25 minutes. The cream should set, and the surface should take on a golden-yellow hue. Don't overbake it; otherwise, it will become dry. 9. Let the tart cool in the pan for at least 15 minutes before removing and slicing it. The cream will stabilize as it cools. Why I make the recipe often It's one of those desserts you can prepare quickly, without complicated ingredients or steps. The crust with rye flour adds a bit of different texture, and the filling isn't heavy. It also works with other fruits, but with blueberries, it becomes slightly tangy and not too sweet. The tart is good the next day as well, if there are leftovers. Tips and variations Tips Use butter at room temperature so you can easily mix it with the sugar. If you want the edges to be crispy, don't roll the dough too thin on the sides. The thicker the sour cream, the creamier the filling will be. Substitutions You can swap rye flour for whole wheat flour or just white flour if you don't have rye. Instead of a vanilla bean, use natural extract or vanilla sugar, but the flavor won't be as intense. For sour cream, any thick variety (minimum 20% fat) works. If you don't have crème fraîche, just use sour cream. Variations Other berries can also work instead of blueberries, but blueberries don't release much juice and don't color the cream intensely. You can sprinkle powdered sugar on top after it cools, but it's not necessary. Serving ideas Served plain or with a bit of unsweetened whipped cream. It also goes well with Greek yogurt if you prefer something lighter. Frequently asked questions 1. Can I use frozen blueberries? Yes, but place them directly frozen over the cream without thawing first. This way, they won't release much water into the cream. 2. Can I bake the tart in another type of pan? Yes, it works in a regular round pan, but ideally, it should be one with removable sides for easier removal after cooling. 3. What do I do if I don't have a vanilla bean? Use a teaspoon of natural vanilla extract or two packets of vanilla sugar. The taste won't be identical, but it will still add flavor. 4. Can I make the tart without rye flour? Yes, you can replace it with white wheat flour. The texture will be slightly finer, but it won't affect the outcome. 5. Can I add more sugar to the filling? If you want the tart sweeter, you can increase the amount of sugar in the filling up to 60 g, but with fresh blueberries, the taste is balanced as it is. Nutritional values Approximately, for one slice (out of 8): Calories: 235 kcal Protein: 4 g Carbohydrates: 28 g Fats: 12 g Values may vary depending on the type of sour cream or butter used. It is a dessert with moderate calorie content, without much sugar compared to other fruit cakes. Storage and reheating The tart can be stored in the fridge for up to 2 days, covered, to prevent the filling from absorbing odors. You can eat slices cold or at room temperature. I don't recommend reheating, as the cream may separate. It doesn't freeze well due to the sour cream.

Preparation

We preheat the oven to 200 degrees, cream the butter with sugar until we obtain a fluffy mixture, add the beaten egg, then the mixture of flour and baking powder, and work this dough into an elastic consistency, which we distribute in our tart pan. From sour cream, egg, sugar, and vanilla, we prepare the filling (we can also combine 150 g of crème fraîche with 100 g of sour cream), pour it into the lined pan with dough, sprinkle the blueberries, and bake the tart for 25 minutes, until the filling sets and turns a golden yellow color.

Swedish blueberry pie

Preparation

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