| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 455 | 24g | 14g | 54g |
| sugars | fibre | protein | salt |
| 35g | 3g | 5g | 0.1g |
I’ve always held a fondness for recipes that capture the spirit of the American wilderness, and, fittingly, one of my absolute favorites is a humble yet tantalizing fruit-based dessert: the Cloudberry Tart.
This tart uses a base of all-purpose flour, cold unsalted butter, granulated sugar, and a touch of salt, which forms a shortbread-like crust. The filling is where the real magic happens, though. Fresh cloudberries, sugar, vanilla extract, cornstarch, lemon zest, lemon juice, eggs, and heavy cream come together in an exquisite dance of flavors that conjure up memories of untouched wilderness and vibrant Montana summers.
A Dish With Deep Roots
As someone who grew up exploring the rich landscapes of Montana and experimenting with rancher’s favorites and Native American culinary traditions, the Cloudberry Tart holds a special place in my hiking heart. It reminds me of foraging trips and accidental flavor discoveries.
Though not commonly found in everyday supermarkets, cloudberries are small, amber-colored berries that grow in the wild. They have a distinguished sweet yet tart flavor which gives this tart its unique touch. If these ‘gems of the forest’ aren’t readily available, fear not; raspberries or blackberries can make a worthy substitute.
Healthful Indulgence: The Secret Within the Tart
Beyond its beautifully rustic charm, there’s more to the Cloudberry Tart than meets the eye. Like many other berries, cloudberries (Research link) are abundant in vitamin C and antioxidants, which are well known for their health-boosting properties. Plus, the lemon zest and juice add a dose of citrusy brightness, another excellent source of vitamin C. In many ways, this tart strikes an enticing balance between indulgence and nutrition.
As for the pairing, this tart would complement any meat-heavy main dishes, particularly those featuring game meats like Bison or venison. Its bright flavors are just the thing to cut through the richness of these robust dishes.
The Cloudberry Tart is an engaging, enticing dessert that reflects not just the culinary traditions but also the natural beauty that characterizes my beloved Montana. So next time you’re looking for a dessert that’s both delightfully tasty and mildly adventurous, my Cloudberry Tart recipe might just be the one for you.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- 3 cups fresh cloudberries (can be substituted with raspberries or blackberries if cloudberries are not available)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 large eggs
- 1/2 cup heavy cream
Method
Step One
Combine all-purpose flour, unsalted butter, 1/4 cup granulated sugar, and salt in a food processor. Pulse until you achieve a crumbly texture similar to a coarse meal. Add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just begins to hold together.
Step Two
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
Step Three
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan. Press it into the bottom and up the sides of the pan.
Step Four
In a bowl, combine the cloudberries, 1 cup granulated sugar, vanilla extract, cornstarch, lemon zest, and lemon juice. Stir until the sugar is dissolved and all the ingredients are well-combined. Pour the cloudberry mixture into the prepared tart shell.
Step Five
In another bowl, whisk together the eggs and heavy cream until well combined. Pour this mixture over the cloudberry filling, making sure it covers all the berries evenly.
Step Six
Bake the tart in the preheated oven for about 45-50 minutes, or until the crust is golden and the filling is bubbly and set. Allow the tart to cool completely in the pan on a wire rack before slicing and serving.
