Dessert: Canada – Nunavut – Aqpiq (Cloudberry) Tart

Serving Size: 8

Approximate Time

Prep 30 min

Cook 20 min

Additional 2 hrs 15 min

Total 3 hrs 5 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes OR 4 tbsp (57 g) cold unsalted butter + 2 tbsp (28 g) rendered caribou fat (optional)
- 3–4 tbsp (45–60 ml) ice water
- 1 large egg, beaten (for egg wash; optional)
- 3 cups (approx. 360 g) fresh or thawed cloudberries (aqpiq)
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 2 tbsp (30 ml) water (to help dissolve cornstarch)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) heavy cream (optional, for serving)
- 2 tbsp (25 g) powdered sugar (optional, for whipped cream)
- Extra cloudberries for garnish (optional)

Instructions

Short Description:
A bright, sweet-tart open tart made with locally harvested cloudberries set in a buttery short crust. Served chilled, it highlights the unique aroma and flavor of northern cloudberries.

Regional Notes:
This Nunavut version uses locally harvested aqpiq (cloudberries) and allows for a traditional enrichment of the crust with rendered caribou fat for an authentic northern richness. The filling is kept simple—fruit, sugar, and a little starch—so the berry's distinctive tart-sweet character remains front and center.

1. In a large bowl, whisk together flour, granulated sugar, and salt. Add cold butter (or butter + rendered caribou fat) and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle 3 tbsp (45 ml) ice water over the flour mixture and gently mix until dough just holds together; add the remaining tablespoon if needed. Shape into a flat disc, wrap in plastic, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim excess, and crimp edges. Chill the filled tart pan 15 minutes.
4. Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake 15 minutes, remove weights and parchment, brush edges lightly with beaten egg if using, and bake 8–10 more minutes until golden. Remove from oven and let cool slightly.
5. While crust bakes, make the cloudberry filling: in a medium saucepan, toss cloudberries with sugar. In a small bowl, whisk cornstarch with 2 tbsp (30 ml) water until smooth, then stir into the berries. Add lemon juice.
6. Cook the berry mixture over medium heat, stirring frequently, until it thickens and becomes glossy and most berries have softened, about 4–6 minutes. Remove from heat and stir in vanilla. Let the filling cool briefly (5–10 minutes).
7. Spoon the warm cloudberry filling into the baked tart shell, smoothing the top. Cool to room temperature, then refrigerate until fully set, at least 2 hours (longer yields a firmer set).
8. If serving with whipped cream: whip heavy cream with powdered sugar until soft peaks form. Serve tart chilled, topped with whipped cream and extra whole cloudberries if desired.