| Prep: 20 mins | Cook: 35 mins – 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 7g | 4g | 58g |
| sugars | fibre | protein | salt |
| 24g | 2g | 3g | 0.4g |
I’ve always been a fervent believer in combining tradition with innovation in the kitchen, and this holds true for one of my absolute favorites, the Bilberry Tart. Located at the crossroads of classic baking traditions and the wild, unabashed flavors of the Montana wilderness, this dessert not only takes one’s taste buds on an exquisite journey but also pays homage to my personal culinary heritage.
Embracing Healthy Decadence
The Bilberry Tart is more than just a sentimental favorite; it also carries some impressive health benefits. Packed with the antioxidant properties of bilberries (or blueberries, should bilberries be unavailable), this dessert is a sweet, yet sensible treat for your body. Bilberries are known for enhancing vision and cardiovascular health, reducing inflammation, and helping to manage diabetes – properties you wouldn’t usually associate with a dessert.
Contrary to popular belief, even the sweet and tart elements of this recipe like powdered and granulated sugar are used in moderation, turning this tart into a balanced treat that you can enjoy without any hint of guilt. Of course, as always, it’s the balance and not the absence of such ingredients that lend the dessert its unique flavor palette.
The Perfect Companion
While the Bilberry Tart makes a memorable statement on its own, it pairs especially well with other dishes. Its natural fruitiness and sweetness make it a delightful dessert following a hearty game meat dish like venison steak or bison burgers. Think of it as a breath of Montana on your plate, and you’re pretty close to the essence of it.
In their essence, tarts are versatile and easily adaptable, and the Bilberry Tart is no exception. If you’re a fan of cherry or apple pies, you’ll find the switch to the hearty wholesomeness of bilberries a welcome change of pace. The tart’s flaky crust and bilberry filling make it a delightfully different dessert that’s sure to impress.
Don’t forget to check out other recipes that come from the same general family, like a classic lemon tart recipe on BBC Food or the range of tarts on Delia Online.
In conclusion, the Bilberry Tart recipe is the embodiment of the love I have for the culinary arts. It’s a happy intersection of tradition, innovation, and health-conscious thinking, all wrapped up in the pleasurable act of baking. I hope you enjoy it as much as I do.
What You’ll Need
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1-2 tablespoons ice water
- 2 cups fresh bilberries (you can substitute with blueberries if unavailable)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 egg, for glazing
- 2 tablespoons coarse sugar, for sprinkling
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Then, lightly grease a tart pan.
Step Two
In a large bowl, combine the all-purpose flour, powdered sugar, and salt together. Add the chilled, diced unsalted butter to the flour mixture and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough begins to come together. You may not need all the water.
Step Three
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the pan in the refrigerator to chill while you prepare the bilberry filling.
Step Four
To prepare the filling, place the fresh bilberries in a medium bowl and add the granulated sugar, lemon juice, cornstarch, and ground cinnamon. Toss together until the bilberries are evenly coated.
Step Five
Pour the bilberry filling into the chilled tart shell, spreading it out evenly.
Step Six
In a small bowl, beat the egg. Using a pastry brush, lightly glaze the edges of the tart dough with the beaten egg. Then, sprinkle the coarse sugar generously over the glazed edges.
Step Seven
Bake the tart in the preheated oven for about 25-30 minutes, or until the crust is golden and the bilberries are bubbling and softened. Allow the tart to cool before slicing and serving.
