The sun shines here in the Cotswold, you know, that really nice warm sun you can sit out in and get a good tan from! My favourite type of sun! Now it’s been a busy few weeks for me and my baking so I am very behind with my posting (I do apologies!) But I am happy to share with you this scrummy Blueberry and Winter Berry Pie which is very appropriate for the current weather we have here at the moment. With the smell of BBQ’s floating around in the air, summer is truly here!
The weather hasn’t been as good as what it has been recently though. The middle of June showed us light drizzled rain and cloudy Sunday’s which totally ruined our plans to go to our local Food and Drink Festival held near the beautiful Montpellier Gardens. It’s an annual affair, but unfortunately for the past few years, the weather has been miserable, the tents have been over crowded and Pimms and exotic burgers can’t really be enjoyed as they should! So we decided to make the festival come to us, starting with this Blueberry and Winterberry Pie, perfect for the weather!
I have to admit, this isn’t my recipe. It actually comes courtesy of my other half Luke, although the pastry came courtesy of myself which makes me not feel as bad for posting it! The weekend actually turned into a massive baking affair, with bread rolls, cookies, (did you read my recent post of Peanut Butter Cookies?), mini Pecan Pie’s and this scrummy berry tart. It was basically what did we have in the cupboard, and the outcome was this!
A beautifully sweet Blueberry Tart with Winterberries, including blueberries themselves, raspberries and blackberries. The name was also created by Luke, so I will roll with it! Personally I think it makes both a great winter and summer dish, I mean a pie or tart should be enjoyed all year round in my eyes! The crust has a lovely texture to it and baked to perfection. I don’t make a lot of pastry, but I’m definitely building more confident in short cut pastry, and look forward to spending the summer months enjoying more tarts and other edible pastry treats!
Ingredients for the Shortcrust Pastry:
- 125g plain flour
- pinch of salt
- 55g cubed butter
- 2-3 tbsp cold water
Ingredients for the Filling:
- Half a jar of blueberry jam
- A handful of berries
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles light breadcrumbs with no large lumps of butter remaining.
- Using a knife, stir in enough of the cold water to bind the dough together.
- When you have a firm dough ball, wrap in cling film and chill in the fridge for 10-15 minutes.
- When the dough has chilled, roll out onto a floured work surface and roll flat until about 1/2 a cm in thickness.
- Gentle move the dough from the work surface into your tart tin, and remove any excess dough from around the edges.
- Use a fork to prick the bottom on the dough and pop in the oven for 10 minutes at 180C to blind bake. Make sure to line the bottom of the pastry with greaseproof paper and then ceramic baking beans, or with rice – this works just as well.
- After the 10 minutes, remove from the oven and leave to cool for a few minutes.
- Use half a jar of blueberry jam (or a jam of your choice) and cover the base until the jam is almost to the top (don’t fill right to the top as when in the oven it will bubble and spill over the sides).
- Next, add your chosen berries, either frozen or fresh and sprinkle on top of the jam.
- Pop back in the oven for 20 minutes at 180C.
- Remove from the oven and leave until completely cooled – you may find it easier to cut and serve when its cool as it might crumble slightly when hot.
And there you have it!I love the simplicity of this recipe, but love the taste even more. I love a good tart and this has surely become a favourite along with the classic lemon tart (soon to make and a firm favourite!) I love it when an experiment turns into a complete success. In all honesty, I wasn’t entirely sure how it would turn out taste wise, and texture – but it worked!
If you wanted more of a decorative tart, then why not try a lattice top, or some detailed pastry cut outs? I love that both pies and tarts are not only delicious, but can be dressed up or down depending on their occasion. This was just perfect for a Sunday afternoon and made a real difference to the normal cake based bakes I have grown to love making. I think I will definitely ask for a little Luke inspiration again, he makes a damn good tart!
What is your favourite type of pie or tart?