This text is part of the special Pleasures notebook
A perfect dessert to enjoy sugaring time! We love the fact that we don’t even need to take out the rolling pin to make this rustic, unique, exquisite tart. The units of measurement provided are those of the metric system, but, as this is pastry, we like to work with weights.
Makes 8 servings
Ingredients
For the crust
120g (½ cup) unsalted butter, softened
75 g (± ½ cup) maple sugar
2.5 g (½ tsp) salt
190 g (1 ¼ cup) flour
For garnish
60g (¼ cup) unsalted butter, softened
60 g (± ⅓ cup) maple sugar
60 g (⅓ cup) plain sunflower seeds
1 egg
250 ml (1 cup) frozen blueberries
Sunflower seeds (for decoration)
Preparation
1. Preheat the oven to 200°C (400°F) and place the rack in the bottom of the oven.
2. For the crust, beat the butter, maple sugar and salt until well blended. Add the flour and mix by hand. The mixture should be sandy, but hold together when squeezed in your hand. Press the mixture with your fingers into the bottom and up the sides of the 23 cm (9 in) removable bottom tart pan. Remove excess if necessary.
3. Pre-bake the crust for about 5 minutes. To book.
4. Meanwhile, grind the sunflower seeds into powder using a small food processor or mortar.
5. Prepare the filling by beating the butter with the maple sugar. Add the sunflower seed powder and the egg, then mix until smooth.
6. Spread the sunflower seed paste in the bottom of the crust, then add the blueberries evenly. Add a little sunflower seeds and cook for 15 minutes on the bottom rack. The sunflower mixture should be golden brown and the crust cooked and crispy.
7. Leave to rest before serving so that the filling sets a little. It’s just as delicious warm as it is cold.
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