23 Sep Mormor’s Norwegian Wild Blueberry Tart
Thinking back to days gone by, Sweet Paul wistfully remembers the sweet blueberries and special times spent with Mormor making one of her best rustic Norwegian tarts.
One of my favorite things to do as a child was going into the forest next to our house in fall to pick blueberries with Mormor. We would always pack a basket with treats. Mormor would have a thermos of coffee, and I would have one with hot cocoa. We had special tools to use when picking blueberries that looked like a big comb with a bucket underneath. Mormor knew all the best places to find the berries—the forest floor would be filled with them. Once our basket was full, we’d head home to clean them all. While we cleaned our berries, Mormor would take out her already-made tart crust. We would make a blueberry tart to enjoy while she told one of her stories about the good-old-days. I so often think back on her and all her stories. I must admit, when baking and eating this tart, I shed a little tear thinking about all the memories.
Love you, Mormor.
For the crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons cold butter, in cubes
1 egg yolk
For the filling:
1 pound blueberries
1 tablespoon brown sugar
1 tablespoon all-purpose flour
1 egg white, whisked
1 tablespoon granulated sugar
- To make the crust, place flour, salt, sugar, and butter in a bowl and work the butter into the flour using your hands. The result should be a crumbly, sandlike mixture.
- Work in the egg yolk and, if the dough seems too dry, add a little ice water.
- Wrap in plastic wrap, and leave in the fridge for at least 4 hours.
- Remove from the fridge, and place between two sheets of parchment paper. With a rolling pin, roll until crust is 1/4-inch thick. Try to make it as round as you can.
- While still between the parchment, place crust on a baking sheet, and remove the top layer of paper. Preheat oven to 350°F.
- To make the filling, mix blueberries, brown sugar, and flour in a large mixing bowl.
- Place the blueberries on top of the crust and fold over the edge about 2 inches all the way around the tart.
- Brush the edge with egg whites and sprinkle with sugar.
- Bake for 30 to 40 minutes or until golden brown.
- Cool and serve.