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Mustikkapiirakka (Finnish Blueberry Tart)

Updated: Nov 21, 2023


It's blueberry season in the Nordics, and this year is most definitely a blueberry year. We seem to get years when the berries are amazing and conversely, when the berries are non-existent. But this year the forests are full of these incredible super foods and we have had the usual autumn days of taking berry picking trips, filling our baskets and enjoying a snack in the forest before heading home to make blueberry jam and blueberry muffins.



I usually freeze my blueberries or make blueberry jam, but this year I wanted to share a delicious Nordic recipe with you, mustikkapiirakka, Finnish blueberry tart.


Mustikkapiirakka is a rich and creamy tart of rich sweet pastry filled with a set custard and packed full of blueberries. It's the ideal way to celebrate the season's best fruit and a more unusual way to enjoy blueberries.



Mustikkapiirakka has a interesting history. All the Nordic countries have a history of making food from nature, but the Finns most of all, and it's something that is proudly kept alive today. Berries are a hugely important part of Finnish food culture and there are countless recipes that make the most of nature's bounty. Finns also love pies! So what would be more natural that a treasure of the season combined with the nations favourite dish!


The pie crust for mustikkapiirakka is an unusual one. It's less of a pie crust that we are used to and more of a cake with the addition of an egg and baking powder. Once baked it becomes both crispy and melting. It does make for a little bit of a challenge when filling the tin with it. We don't roll it out, but simply ease it into the tart tin with lightly floured hands.


The brightly coloured blueberries in the filling and the beautiful golden tones that the top takes are so reminiscent of the colours of autumn and it's easy to fall in love with it before you even take a bite.



Mustikkapiirakka (Finnish blueberry tart)

Ingredients

For the crust

100g /3.5 oz softened butter

110g /4 oz sugar

150g / 5.3 oz plain, all purpose flour

1 teaspoon baking powder

1 egg

Grated rind of 1 lemon


Filling

300g / 10 fl oz sour cream

100g / 3.5 oz sugar

1 egg

1 teaspoon vanilla essence

300g / 10.5 oz blueberries


Method

Preheat the oven to 165C/330F

Grease a 25cm tart tin, or use a non-stick tart tin if you have one. Cream together the butter, sugar and lemon zest until pale and slightly fluffy. Gradually add the egg and mix well. Add the flour and baking powder and mix together well without working it too much. We don't want a hard crust!


We are not going to roll out the crust as you would expect. Using lightly floured hands and a spoon ease the mixture into your tart tin. It takes a little time and patience, but be sure to get it to the edges and slightly up the side of the tin to create a tart shell.


Sprinkle the blueberries in the tart case, keeping a few over to decorate. For the filling beat together the sugar, sour cream, vanilla and egg and pour into the prepared tart shell.


Sprinkle over the remaining blueberries and bake in the centre of the oven for about 35 minutes until the edges of the tart start to turn a light golden brown and the filling is slightly firm but not hard.


Cool for about 15 minutes before removing from the tart tin. Serve warm or cold, both are equally delicious!

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6 Comments

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Guest
Dec 08, 2023
Rated 5 out of 5 stars.

I made this the other day and it was phenomenal. My husband isn’t much a fruit lover so he was hesitant at first to try it but ended up eating Almost the entire thing! I will be making this for all family events from now on!

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Fiona McKinna
Fiona McKinna
Dec 10, 2023
Replying to

That is wonderful to hear! It's always an achievement to win over someone who is a little sceptical :-) Hilsen fra Fiona

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Guest
Oct 07, 2023

Would you serve this warm with vanilla ice cream like you would a blueberry pie?

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Fiona McKinna
Fiona McKinna
Oct 17, 2023
Replying to

I think it would be delicious with vanilla ice-cream or even a spoonful of creme fraiche. Fiona

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Guest
Sep 29, 2023

What size pan should we use, please? Would love to make this! I’m sure it will be a 5-star recipe!

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Fiona McKinna
Fiona McKinna
Sep 29, 2023
Replying to

About a 25cm tart tin. Thanks for pointing that out, I've amended the recipe to include it

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