Ma's Blueberry Tart (Blueberries from Rush River Produce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust 1 1/4 Cup All Purpose Flour (King Arthur Unbleached)2 Tblsp Granulated Sugar1/4 tsp Kosher Salt8 Tblsp Butter cold cut into small piecesFilling6 cups Blueberries, fresh (we freeze berries for the winter and this works perfectly with frozen as well)2 Tblsp Cornstarch3 tsp Lemon Zest3 Tblsp Freshly squeezed Lemon Juice6 Tblsop Granulated Sugar
Preheat oven to 375 degrees.
In a food processor combine flour, sugar, salt and butter. Process until moist crumbs form - dough should not hold together.
Tranfer dough to a 9 inch round removable bottome tart pan with floured fingers, press evenly into the bottom and up the sides.
Freeze until firm. about 15 minutes. Prick the bottom of the dough all over with a fork.
Bake until golden brown - 20-25 minutes. Cool completely.
Reserve 1 cup of the blueberries for the topping. (The nicest)
In a saucepan bring 1/4 cup water and 1 1/2 cups of berries to a boil over high heat. Reduce heat, simmer, stirring occasionally until berries begin to break down - 3-4 minutes.
In a small boal mix cornstart with 2 Tblsp water, stir into berries in pan. Add lemon zest, juice, sugar and a pinch of salt. Bring to a boil, reduce heat, simmer stirring just until mixture begins to thickent 30-60 seconds.
Remove from heat. Stirn in remaining 3 1/2 cups fresh berries.
Immediately pour hot berry mixture into cooled tart shell and smooth with a spatula.
Scatter reserved berries on top, pressindown lightly to help them adhere. Refrigerate until cool about 30 minutes and up to overnight.
Serve. Should make 12 small slices.
Number of Servings: 12
Recipe submitted by SparkPeople user TAMARASART.
In a food processor combine flour, sugar, salt and butter. Process until moist crumbs form - dough should not hold together.
Tranfer dough to a 9 inch round removable bottome tart pan with floured fingers, press evenly into the bottom and up the sides.
Freeze until firm. about 15 minutes. Prick the bottom of the dough all over with a fork.
Bake until golden brown - 20-25 minutes. Cool completely.
Reserve 1 cup of the blueberries for the topping. (The nicest)
In a saucepan bring 1/4 cup water and 1 1/2 cups of berries to a boil over high heat. Reduce heat, simmer, stirring occasionally until berries begin to break down - 3-4 minutes.
In a small boal mix cornstart with 2 Tblsp water, stir into berries in pan. Add lemon zest, juice, sugar and a pinch of salt. Bring to a boil, reduce heat, simmer stirring just until mixture begins to thickent 30-60 seconds.
Remove from heat. Stirn in remaining 3 1/2 cups fresh berries.
Immediately pour hot berry mixture into cooled tart shell and smooth with a spatula.
Scatter reserved berries on top, pressindown lightly to help them adhere. Refrigerate until cool about 30 minutes and up to overnight.
Serve. Should make 12 small slices.
Number of Servings: 12
Recipe submitted by SparkPeople user TAMARASART.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 7.8 g
- Cholesterol: 20.4 mg
- Sodium: 82.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.3 g
- Protein: 1.9 g
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