The inspiration for this post came from a fellow blogger in Sweden and her tart that she made using blackberries. And my little two year-old Isabella and her love for berries was certainly an inspiration as well. My husband snapped these shots of her enjoying her berries at the cabin this summer.
It’s a favorite past time of the children in the summer to take a long piece of Timothy-grass and slide raspberries and blueberries on it. After their little excursion they might enjoy them while sitting on the porch. I think the most important part of it is that they are their very own berries. Fresh berries always at their prime. But sadly blueberry season is coming to a close, even though I spotted quite a few on a walk yesterday evening. The recipe below can be easily made with frozen berries.
In Finland, when raspberries and blueberries are mixed and served together for example in jam it is called “Queen’s jam”. And so this tart that originally was a plum tart and has been made using blackberries has been now transformed into Queen’s tart.
Queen’s Tart (from the blog Leya, slightly altered)
This tart works great with fine grain gluten-free flour. I made a double batch of the recipe below and made a gluten-free version with 1/3 of the batter and regular with the rest. It turned out great and the difference in flavor was very minimal. When baking with gluten-free flour it is helpful to lower the oven temperature a little since the baked goods tend to get color a little faster.
Blueberries and raspberries so that the bottom of the tart pan is covered with two layers of berries.
1 and 1/2 dl/0.6 c sugar
4 tsp sugar
(1 tbsp potato or corn starch)
1 dl/0.4 c flour (or gluten-free flour)
1 tsp baking powder
juice from 1/2 lemon
2 dl/0.8 c whipped cream
Butter your tart pan. If using frozen berries mix with potato or corn starch and 4 teaspoons of sugar.
Whip the eggs with the 1.5 dl/0.6 cups of sugar until a light foam. Fold in the flour and baking powder. Whip your cream and fold it into the batter. Pour the batter over the berries and bake in the oven at 200 C/390 F for about 20 minutes. The original recipe called for a bake time of about 45 minutes but this is probably due to shape and depth of the tart pan. I used a wide (22 cm/8 and 1/2 inch) and shallow pan. Enjoy with vanilla sauce or ice cream.