Finnish Blueberry Tart

Mustikkapiirakka

Ingredient Grams Ounces

CRUST
Shortening 300 10.60
Whole rye flour 260 9.10
Barley flour 75 2.60
Sugar 100 3.60
Baking powder 5 0.15

FILLING
Blueberries 600 21.15
Whole rye flour 25 0.850
Sugar 100 3.60

In the mixer, use the paddle attachment at low-medium (KA 3-4) speed to cream the shortening and sugar. Add the flours, sugar and baking powder and continue mixing until uniformly blended, 3-4 minutes. With wet hands, line a 9-inch/23cm pie pan with about 400 grams (14 oz) of the mixture. Rinse, drain and add the blueberries, then sprinkle with the rye flour and sugar, then spread the remaining crust mixture evenly over the top. Preheat the oven to 400°F/205°C and bake until golden brown, 50-55 minutes. Serve warm or cold with vanilla ice cream or whipped cream. Makes 1 tart.

Stanley Ginsberg

The Rye Baker

Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker, is owner-operator of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and smallwares to home and hobbyist bakers. A native New Yorker, he learned to bake from his grandmother and continued baking bread through graduate school. After retiring from a career in finance and financial communications, he resumed his love affair with dough (the sticky kind). He and his wife, Sylvia Spieler Ginsberg, live in San Diego.

Learn more about Stanley