Heidelbeerenwähe
When we moved into our house a few years ago, we inherited all kinds of fruit trees and bushes.
The most exciting?
Blueberries.
Growing up, our garden in Calgary had supported plenty of blackberries, raspberries and currants, but no blueberries, so the novelty was immense. The first year we harvested bowlful after bowlful and managed to freeze several kilos for use during the winter.
Last year, I patiently waited while the little green globes slowly appeared, got bigger, and began to turn purple.
Then we made a fatal mistake. We took a short holiday and when we returned…no more blueberries.
The bushes had been completely stripped of berries.
Birds.
I was savvier this year and, after a horrible incident with a little bird getting caught in the very bird net we planned to cover our trees with (the bird eventually managed to hop away with a slightly damaged wing, but it took a lot of precision work with scissors and calming an excited toddler who kept bringing it water and worms that were bigger than it was), I eventually landed on aluminum foil as my proverbial scarecrow. I twisted it throughout the branches and made sure that it rustled when it was windy.
So far the berries have been safe this year, but a new threat has emerged…the deft hands of my toddler.
Blueberry Wähe is the perfect way to use a pint of bloobs, and it makes a satisfying snack or even dinner.
How about blueberry wine? Or liqueur? Try Bracher Spezialitäten, purveyors of fine Emmental fruit wine and liqueur, plus they ship all over Switzerland.
For the pastry:
200 g flour
2 tbsp sugar
1 tsp salt
80 g butter
125 ml cold water
For the filling:
500 g blueberries
2 eggs
125 ml milk
125 ml cream
2 tbsp sugar
1 tsp vanilla paste or extract
60 g ground nuts
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Try not to overwork the dough or it will become tough.
Press the dough into a disc, wrap with plastic, and let cool in the fridge for about an hour.
Roll out your dough and line a 26 cm (10 inch) round tart pan, then keep the tart shell cool (preferably in the freezer) until you have the filling ready.
Preheat oven to 200 C / 400 F / gas mark 6, with bottom heat.
Whisk together the eggs, milk, cream, sugar, and vanilla.
Place your tart pan on a parchment-lined baking sheet, sprinkle with the nuts, then arrange the blueberries on top. Pour in the liquid.
Bake in the bottom half of the oven for about 35-40 minutes, or until the liquid has set.
I like to garnish with an additional sprinkling of sugar, either powdered or caster.
To save time, you can use use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.
I like to use a mix of half milk and half cream for my blueberry Wähe, but feel free to use all milk for something slightly lighter.
Always place the tart pan on your baking sheet before pouring the liquid over.
For best results, and to avoid a soggy bottom, bake your tart in the bottom part of the oven, using bottom heat.
