True-Blue Berry Tart - 8 Servings NUTRITIONAL INFORMATION - 1 serving: Calories 335; Fat 12g
INGREDIENTS - Processor Tart Dough
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground allspice
- 5 1/2 cups blueberries
DIRECTIONS - 1. Preheat oven to 400 F.
- 2. Make Processor Tart Dough.
- 3. Transfer dough to 9-inch tart pan with removable bottom. Pinch off small pieces of dough and press them evenly onto sides of pan to form generous 1/4-inch thick edge. Press remaining dough in an even layer over bottom of pan. With fork, prick bottom and sides of tart shell. Line shell with aluminum foil, then fill foil with pie weights or dried beans. "Blind bake" shell 20 minutes.Carefully remove weights or beans and foil and bake shell 10 to 12 minutes more or until golden brown and set. IF at any time edges start to overbrown, cover them lightly with strips of foil. Transfer pan to wire rack andcool shell in pan.
- 4. In 3-quart nonaluminum saucepan, stir together sugar,cornstarch, lemon juice,pepper and allspice. Add 2 cups blueberries andcook oer medium heat 5 to 7 minutes or until berries are soft and mixture is thick. Remove pan from heat and st ir in 2 cups of reamining berries. Cool filling until warm.
- 5. Spoon filling evenly into tart shell; top with remaining 1 1/2 cups berries
- 6. To serve remove rim of tart pan and transfer tart to serving platter.The tart can also be served chilled.
- Processor Tart Dough: In food processor,combine 1 1/2 cups flour, 1 tablespoon sugar, 1/4 teaspoon salt and 1 stick ( 8 tablespoons) cold unsalted butter, cut up, until mixtur resembles coarse crumbs, 10 to 15 secons.Drizzle in 1 to 3 tablespoons cold water and stir with a rubber spatula until dlough just comes together, dough
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