Soup Sunday is taking a break this week and instead I will use today to clear the queue of the posts waiting to be published, longing for the summer gone by. The world seems to have gone mad for baking and the trend hasn't gone unnoticed in my kitchen either.
The pie dish I'm so in love with that made its blog debut in that harvest pie has been working so hard lately it's probably already paid itself back. I can't say my colleagues are complaining though! Fear not - I'm not launching a Tart Thursday anytime soon though. Or Meatless Monday. Though I could really use a Frugal Friday. And Wine Wednesday definitely has its allure...!
This time the pie celebrates the last of the summer berries. This is based on the traditional berry pie everyone's mother used to bake, but this time I baked it without the berries and added them on top. You know, because they're so much prettier that way.
Finns love their dairy, so our selection consists of products unknown to any other nation. Such as kermaviili, a mildly fermented, lighter (6% fat) version of sour cream. You could use a light sour cream, quark or Turkish yoghurt instead.
The base itself is the same as the one I made for apple and frangipane tart. With savoury pies I couldn't be happier with the galette-base, with sweet ones the quest for the perfect recipe still continues.
The pie dish I'm so in love with that made its blog debut in that harvest pie has been working so hard lately it's probably already paid itself back. I can't say my colleagues are complaining though! Fear not - I'm not launching a Tart Thursday anytime soon though. Or Meatless Monday. Though I could really use a Frugal Friday. And Wine Wednesday definitely has its allure...!
This time the pie celebrates the last of the summer berries. This is based on the traditional berry pie everyone's mother used to bake, but this time I baked it without the berries and added them on top. You know, because they're so much prettier that way.
Finns love their dairy, so our selection consists of products unknown to any other nation. Such as kermaviili, a mildly fermented, lighter (6% fat) version of sour cream. You could use a light sour cream, quark or Turkish yoghurt instead.
The base itself is the same as the one I made for apple and frangipane tart. With savoury pies I couldn't be happier with the galette-base, with sweet ones the quest for the perfect recipe still continues.
Base:
3,5 dl all purpose flour
1 dl sugar
125 g butter (cold)
3-5 tbsp cold water
Rub the ingredients (apart from water) to a crumbly mixture. Be quick so it won't get too warm. Then start adding the water little by little until the dough starts sticking together, Wrap tightly in cling film and let rest on the fridge for half an hour.
Roll in thinly to a sheet a little bigger than the dish you're using. Roll it around the rolling pin and transfer to the dish. Or press it onto the bottom and the sides using your hands. Trim the excess and blind bake it. Place a foil sheet on top of the base and fill with ceramic baking beans or dried beans or peas. Bake at 200 (180 fan) for about 20 minutes. Then remove the foil and continue baking for further 5 minutes. This dries the base and makes sure it won't absorb the filling getting all soggy. Let the shell coo a bit and combine the ingredients for the filling.
Combine the ingredients and pour into a slightly cooled shell. Bake until the filling has set - about 20-30 minutes. If the crust seems to get too much colour, cover with a foil sheet. Arrange the berries on top of the tart and dazzle!
(If you bake the tart with the berries incorporated in the filling, 200 gr of sour cream is enough.)
1 dl sugar
125 g butter (cold)
3-5 tbsp cold water
Rub the ingredients (apart from water) to a crumbly mixture. Be quick so it won't get too warm. Then start adding the water little by little until the dough starts sticking together, Wrap tightly in cling film and let rest on the fridge for half an hour.
Roll in thinly to a sheet a little bigger than the dish you're using. Roll it around the rolling pin and transfer to the dish. Or press it onto the bottom and the sides using your hands. Trim the excess and blind bake it. Place a foil sheet on top of the base and fill with ceramic baking beans or dried beans or peas. Bake at 200 (180 fan) for about 20 minutes. Then remove the foil and continue baking for further 5 minutes. This dries the base and makes sure it won't absorb the filling getting all soggy. Let the shell coo a bit and combine the ingredients for the filling.
Filling:
300 g of the dairy of your choice (see above)
1 egg
1 tbsp potato flour (or corn flour)
1/2 vanillapod, the seeds scraped out (or 2 tsp vanilla sugar or 1 tsp vanilla extract)
1/2 dl sugar
the zest of 1/2 lemon, finely grated
1/2 dl sugar
the zest of 1/2 lemon, finely grated
1/4 l blueberries
about 150 g raspberries
Combine the ingredients and pour into a slightly cooled shell. Bake until the filling has set - about 20-30 minutes. If the crust seems to get too much colour, cover with a foil sheet. Arrange the berries on top of the tart and dazzle!
(If you bake the tart with the berries incorporated in the filling, 200 gr of sour cream is enough.)
Voting in the Finnish foodbloggers' monthly food challenge ends today - don't forget to vote! I already have a pretty fine idea for next month's theme...! And here's our entry!
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ANYONE FOR SECONDS?
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