📖 Instructions

1. Let’s start with the crust. In a large bowl, whisk together 250g (about 2 cups) of all-purpose flour, 50g (1/4 cup) of powdered sugar, and a pinch of salt. This ensures a smooth and even base for our buttery pastry.
2. Add 175g (3/4 cup plus 1 tbsp) of cold, unsalted butter, cubed, to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs. Little lumps of butter are perfectly fine – they’ll create flaky layers later.
3. Beat in 1 large egg, and mix in 2-3 tablespoons of ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix; its better to have the dough slightly dry than overworked. Overmixing develops the gluten, resulting in a tough crust.
4. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling period is crucial as it allows the gluten to relax and the butter to solidify, preventing the crust from shrinking during baking.
5. Preheat your oven to 175°C (350°F). On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Gently transfer the dough to a 23cm (9-inch) tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan.
6. Trim any excess dough from the edges of the pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes.
7. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden. Let the crust cool completely before adding the filling. Oh man, it smells so good already!
8. While the crust is cooling, let’s make the vanilla custard. In a saucepan, whisk together 500ml (2 cups) of whole milk, 100g (1/2 cup) of granulated sugar, 4 large egg yolks, 30g (1/4 cup) of cornstarch, and 1 teaspoon of vanilla extract.
9. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1 minute more, whisking vigorously to ensure there are no lumps. Remove from heat and stir in 30g (2 tablespoons) of unsalted butter until melted and smooth.
10. Pour the vanilla custard into the cooled tart crust, spreading it evenly. Let it cool slightly before adding the lingonberries.
11. Gently arrange 300g (about 1 1/2 cups) of fresh or frozen lingonberries over the vanilla custard. If using frozen berries, there's no need to thaw them beforehand.
12. If desired, make a lingonberry glaze by heating 100g (1/2 cup) of lingonberry jam with 1 tablespoon of water in a small saucepan. Simmer for 2-3 minutes, until the jam is melted and smooth. Brush the glaze over the lingonberries for a glossy finish.
13. Chill the tart in the refrigerator for at least 2 hours before serving. This allows the custard to set completely and the flavors to meld together. Garnish with fresh mint leaves or a dusting of powdered sugar, if desired. Slice and serve cold, relishing each layer of flavor and texture.