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Tarten Llus (Bilberry Tart)

Tarten Llus (Bilberry Tart) is a traditional Welsh (Cymric) recipe for a classic tart of sweetened bilberries baked in a rich shortcrust pie shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bilberry Tart (Tarten Llus).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Wild Food Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

240g o flawd
pinsed o halen
30g blawd corn
2 llwy fwrdd siwgwr
120g menyn
1 melynwy ŵy
2 llwy fwrdd o ddŵr
450g llys
340g siwgwr fugrew
2 ŵy
hanfod almwn (opsiwn)

Dull:

Hidlwch yr halen, blawd, blawd corn a'r siwgwr i fowlen. Ychwanegwch y menyn a'i rwbio i fewn gyda'ch bysedd nes fod y gymysgedd yn edrych fel briwsion mân. Ychwanegwch y melynwy a'r dŵr gan eu curo i'r gymysgfa nes fod y toes yn dod i'w gilydd. Rholiwch allan ar wyneb wedi ei flawdio nes ei fod yn ddigon mawr i orchuddio gwaelod desgil fflan 22cm. Rhoddwch bapur pobi yn ei waelod gan ychwanegu ffa pobi a'i roi mewn popty wedi ei gyn-gynhesu i 200°C (400°F/Gas Mark 6) a'i bobi'n ddall am chwarter awr (trowch y popty lawr i 160°C (320°F/Gas Mark 3)). Gadewch iddo oeri ychydig cyn ychwanegu'r llys. Nawr cymysgwch yr ŵyau, siwgwr ffugrew a dafnen o hanfod almwn cyn ei dywallt am ben y llys. Dychwelwch y gacen i'r popty a'i bobi am tua 45 munud, nes fod y bastei yn euraidd.

English Translation

Ingredients:

240g flour
pinch of salt
30g cornflour
2 tbsp sugar
120g butter
1 egg yolk
2 tbsp water
450g bilberries
340g icing sugar
2 eggs
almond essence (optional)

Method:

Sift the flour, salt and cornflour into a bowl then add the butter and rob into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and bring together into a dough.

Tip onto a floured surface and roll out so it's large enough to cover the base of a 22cm flan dish. Line the flan with greaseproof paper, weigh down with baking beans and place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for 15 minutes. Take out of the oven and remove the paper and beans (reduce the oven to 169°C).

Allow to cool a little then add the bilberries. Meanwhile, combine the eggs, icing sugar and a drop of almond extract together and tip over the bilberries. Return the tart to the oven and bake for a further 45 minutes, or until the pastry is golden brown.