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Longtime food writer Julian Armstrong documents Quebec’s evolving cuisine

BlueberryTorte
Gâteau aux bleuets/
Blueberry–sour cream torte

When strawberries are at their best, Jane Livingston of Knowlton makes a variation of this recipe by replacing the blueberries with 4 cups (1 L) strawberries, rinsed and hulled, for a strawberry torte.

Serves 10 to 12

Crust
3/4 cup (175 mL) butter, softened
1/4 cup (60 mL) granulated sugar
2 egg yolks
2 cups (500 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) salt

Topping
2 egg yolks, slightly beaten
2 cups (500 mL) sour cream
1/2 cup (125 mL) granulated sugar
1 teaspoon (5 mL) vanilla extract

Filling
4 cups (1 L) fresh blueberries
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) quick-cooking tapioca (instant or minute)
1/2 teaspoon (2 mL) finely grated lemon peel
1/2 teaspoon (2 mL) ground cinnamon
Pinch ground nutmeg

For crust:
– Preheat the oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper.

– In a mixing bowl using a hand-held electric mixer, beat butter until creamy. Gradually beat in sugar, then beat in egg yolks until mixture is fluffy. in another bowl, use a fork to blend flour with baking powder and salt. Gradually beat dry ingredients into butter mixture.

– Press 2 cups (500 mL) of the crust mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and reduce the oven temperature to 350°F (180°C). Press remaining crust mixture 1½ inches (4 cm) up the sides of the pan.

For filling:
In a medium saucepan, mix together blueberries, sugar, tapioca, lemon peel, cinnamon, and nutmeg. Let stand for 15 minutes. Then cook over medium heat, stirring occasionally, until bubbling. Spoon into crust in the springform pan.

For topping:
-In a small bowl, blend beaten egg yolks with sour cream, sugar, and vanilla. Spoon over blueberry filling.

-Bake cake at 350°F (180°C) for 45 minutes or until firm. Cool and refrigerate to chill well before serving. Torte will keep in the refrigerator for up to 2 days.

Recipes from Made in Quebec: A Culinary Journey by Julian Armstrong ©2014. Photographs © Ryan Szulc. Published by HarperCollins Canada. All rights reserved.