Midsummer's Berry Tart with tableware from Bo Nordica

To kick off our AW15 season, it is only right that we celebrate with a juicy Midsummer's Berry Tart, making the most of the delicious berries that can be found in our gardens at this time of year (along with some market bought ones when the urban window sill has not yet delivered, just don't tell your guests).

With thanks to the London interior emporium that is Bo Nordica, the bowls and dishes from the series 'Nordic Sea' from Broste Copenhagen, provides the perfect backdrop for our tart. Featuring a colourscale which captures a stormy Nordic Sea, the glaze makes every piece completely unique.  

After the pictures, check out our perfect recipe for a typical Scandinavian pie.

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Scandinavian Midsummer's Berry Tart

  • 125 gram slightly salted butter
  • 100 grams icing sugar
  • Pinch of salt
  • 250 grams white flour
  • Vanilla seeds taken from a pod (Organic and Fairtrade if you can, we used Ndali Organic Vanilla Pods)
  • Lemon peel grated from half a lemon (again Organic if you can, to make sure the peel is non-chemically treated)
  • The juice of half a lemon
  • 2 egg yolks
  • 2 teaspoons cold milk

In a mixer, add ingredients in this sequence; butter, sugar, salt, flour. Gently blend all.

Grate the yellow part of the peel only, add the vanilla seeds and egg yolks to the mixture. Blend until you get a crumbly mixture resembling bread crumbs. Add the milk in intervals while blending. Roll up to a ball which you cool in the fridge in plastic foil. 

After an hour, cut a circle of baking paper, the size of your mould. Roll out your dough, fill the mould with dough, and cover with the paper circle. Add rice or beans to weigh down while cooking. Cook at 180C for 15 minutes. When ready, empty out the paper/beans/rice, brush with egg white and cook for another minute. 

Now it's ready for your berries. We have used a mixture of plums, strawberries, raspberries and blackberries. You can mix sugar and vanilla with the berries for extra sweetness. Cut strips of the remainder of the dough and lay over. If you're feeling particularly fancy, you can cut little leaves or other silly shapes. Finally brush with egg whites, and cook at 180 C for 1 1/2 hour. Serve with vanilla ice cream or sauce. 

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If you are in London in the next few days, we recommend visiting the Bo Nordica stand at the Crystal Palace Festival on 24-28th of June in London, a free event for all the family. Catch live music, delicious food, and inspirational shopping. Bo Nordica will showcase their gorgeous selection of tablewares, textiles and anything you require to create a gorgeous Scandinavian feel in your home. Happy Midsummer!